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Sea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Cheeses
Boursin
France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.
Pizza, Quiche, Tart and Pie
Quiche lorraine
Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.
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Paella valenciana
The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.
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Vendôme cendré
France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.
Cheeses
Fuzzy wheel
United States. Vermont.
Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.
Sheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Sheep and Goats
Roasted leg of lamb with potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Consommé and Soup
Lobster gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
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