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Meal families
Cheeses
Tête de moine Classic
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.
Desserts and Sweet Courses
French king cake
Round brioche with candied fruit flavored with orange blossom.
Cold starters
Sea bass carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Poultry
Stuffed goose neck Strasbourg-style
Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.
Pizza, Quiche, Tart, Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.
Desserts and Sweet Courses
Quince crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Eggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
Cheeses
Aiglon aux herbes
France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.
Seafish
Sole fillets with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
Offal and tripe
Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Sauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Beef
Entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Miscellaneous
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.