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Cheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Cheeses
Cabécou de Livernon
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Seafish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Beef
Beef cheek daube with red wine and braised endives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Cheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.
Sheep and Goats
Spicy lamb with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Sheep and Goats
Roast knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Desserts and Sweet Courses
Vanilla mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
Seafish
Halibut fillets with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
Seafish
Salmon quenelles with a lemon sauce
Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.
Cured Meats
Andouille de Vire with cider sauce
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.