Cold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).
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Warm starters
Pan fried duck foie gras escalope with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Caerphilly
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with white hard pressed paste and a natural white rind.
Cheeses
Young Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 6 weeks.
Sea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
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Macarons
Cupcakes made with two meringue cookies and a cream or ganache between them.
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Crü di capra
Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Eggs
Provencal style poached eggs
Poached eggs with garlic, onion, parsley, tomato and bread.
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Lincoln log
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Shellfish and Seafood
Scallop carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.
Poultry
Salmi of duck
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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