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Main meals
Jambalaya a la provençale
France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.
Desserts
Apple cinnamon turban
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Desserts
Pineapple and mango vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Beaufort chalet d’alpage
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.
Cheeses
Idiazabal
Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.
Sauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
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Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Main meals
Ajapsandali
Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.
Shellfish and Seafood
Shrimp tempura
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.
Cheeses
Orval
Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.