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Cheeses
Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Main courses
Tofailles
France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.
Seafish
Sole fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Desserts and Sweet Courses
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.
Sauces
Mushroom sauce
Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.
Pork
Peking knuckle of pork with spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Seafish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
Poultry
Pigeon 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.
Desserts and Sweet Courses
Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Cheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Hot Starters
Lobster raviole with fresh cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.