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Meal families
Mushrooms, Vegetables, Pasta and Rice
Pea risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Bocconcino
Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
Appetizers and Amuse-bouches
Fish fritters with tartare sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Cheeses
Queso de Mahón-Menorca
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.
Poultry
Bresse chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Beef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Feathered game
Roasted pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Shellfish and Seafood
Imperial fried shrimp
Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.
Cheeses
Le Gruyère bio classique
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.
Shellfish and Seafood
Shrimp ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Poultry
Roasted duck 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.