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Meal families
Eggs
Eggs mimosa
Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).
Cheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.
Cheeses
Mont d’or
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.
Desserts and Sweet Courses
Streusel cake
Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.
Pizza, Quiche, Tart, Pie
Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
Cheeses
Bergamino di Bufala
Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.
Cheeses
Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Shellfish and Seafood
Sautéed bay scallops with cream sauce
Cream sauce : béchamel sauce with cream.
Shellfish and Seafood
Spiny lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Poultry
Chicken with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.