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Meal families
Cheeses
Blarney Castle
Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.
Seafish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Sauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
Shellfish and Seafood
Scallops with saffron
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Cured Meats
Jésus de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.
Poultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
Cheeses
Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.
Main courses
Hake rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.