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Meal families
Cheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.
Miscellaneous
Jambon-fromage
France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.
Cheeses
Picolin
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.
Cheeses
Le Gruyère alpage
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
Seafish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Main courses
Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
Appetizers and Amuse-bouches
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
Desserts and Sweet Courses
Cherry gratin with zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Veal
Grilled veal tendron
Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.
Seafish
Hake steak Provençal
Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Pork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Sheep and Goats
Leg of lamb with tarbais beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.