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Meal families
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.
Poultry
Duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Cheeses
Manchego viejo
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.
Poultry
Casseroled chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
Cheeses
Off Kilter
United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Main courses
Poutreille
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.
Poultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
Consommés, Broths and Soups
Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.
Main courses
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
Seafish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Beef
Tournedos Rossini with porcini mushrooms
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
Desserts and Sweet Courses
Exotic fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Mushrooms, Vegetables, Pasta and Rice
Farci poitevin
France. Nouvelle-Aquitaine. Poitou-Charentes.
Vegetable pâté with bacon, cooked wrapped in cabbage leaves.
Veal
Veal escalope with cream sauce and morels
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Mushrooms, Vegetables, Pasta and Rice
Pasta with pistou sauce
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
Cured 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.
Sauces
Black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.