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Offal and tripe
Abignades
France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.
Sheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Cold starters
Sea bass carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Shellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Main courses
Cottage cheese pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
Seafish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
Cheeses
Fromage de Herve
Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.
Offal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
Seafish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Offal and tripe
Roast veal kidney with horseradish sauce
Horseradish sauce : velouté with grated horseradish added.