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Mushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Desserts
Gugelhupf
Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.
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Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
Sea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
Cooked meats
Pâté de campagne with black pepper
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Pork
Pork leg slice with mojette beans
Leg slice : thick, round slice cut crosswise from the shank.
Mojette beans : white beans from Vendée.
Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Desserts
Strawberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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