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Meal families
Sheep and Goats
Seven hour shoulder of lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Desserts and Sweet Courses
Mirabelle plum bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
Cheeses
Laruns
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 5 months minimum.
Desserts and Sweet Courses
Profiteroles
Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.
Cheeses
Chevrotin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.
Seafish
Salmon tartare with fresh cream and chives
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Offal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Cheeses
Leonardo
Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.
Main courses
Baeckeoffe
France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.