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Sheep and Goats
Baron of lamb with porcini mushrooms
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Mature Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.
Sheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.
Poultry
Chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
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Frinault bleu
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.
Freshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Le bleu 1924
France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.