Shellfish and Seafood
Provencal octopus
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Meal families
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
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Rost knuckle of lamb
Knuckle of lamb : meat joint from below the knee.
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Cervelle de canut
France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.
Main meals
Stuffed tomatoes
Stuffed tomatoes with meat, rice, tomato, bread, garlic and parsley.
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Whole roasted turbot with black truffle juice
Gutted and cooked whole fish (not in fillet).
Truffle juice: juice obtained during sterilization of the truffle.
Cheeses
Robiola di Roccaverano
Italy. Lombardy. Piedmont.
Soft-ripened cheese from unpasteurised goat's, sheep's and/or cow’s milk with a natural rind.
Cheeses
Estrella La Peral
Spain. Asturias.
Pasteurized cow's milk blue cheese.
Ripening : 4 to 8 weeks.
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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