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All dishes:
Meal families
Cheeses
Queso de Mahón-Menorca artesano curado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, brown in color.
Ripening : 5 months minimum.
Main courses
Beef rendang
Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).
Pork
Sweet and sour pork
Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.
Shellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.
Consommés, Broths and Soups
Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Veal
Veal tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Mushrooms, Vegetables, Pasta and Rice
Morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Offal and tripe
Lamb sweetbreads with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Cured Meats
Andouille de Guémené
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Seafish
Sea bass with orange sauce
Spain. Valencia.
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
Mushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.