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Meal families
Main meals
Stoemp and sausage
Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).
Shellfish and Seafood
Scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Mushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
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Galician style octopus
Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.
Sheep and Goats
Milk-fed lamb with garlic cloves
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
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Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Shellfish and Seafood
Clam and green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
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Stuffed capon with morel msuhrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
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Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Shellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
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Crab claws with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.
Cheeses
Old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.
Cheeses
Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Poultry
Roasted duck with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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