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Cheeses
Sablé de Wissant
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.
Freshwater fish
Geneva style arctic char
Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.
Sheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Sheep and Goats
Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Veal
Wiener Schnitzel with anchovies and capers
Originally the wiener schnitzel contained anchovies and capers.
Sheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Cheeses
Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Desserts and Sweet Courses
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
Main courses
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Desserts and Sweet Courses
Apple Flammkuchen
Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.
Cheeses
Etxegarai
Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.