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Meal families
Shellfish and Seafood
Whelk tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Cheeses
Ossau-Iraty
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.
Desserts and Sweet Courses
Pear diplomat pudding
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.
Cheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Seafish
Grilled sea bass with fennel and beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Triple Play Extra Innings
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.
Miscellaneous
Pork gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
Hot Starters
Lobster raviole with black truffle cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Beef
Beef tenderloin with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
Cheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).