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Meal families
Desserts and Sweet Courses
Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
Cheeses
Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.
Main courses
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Seafish
Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Sheep and Goats
Roasted milk-fed lamb
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
Freshwater fish
Artic char with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Sheep and Goats
Saddle of lamb en croûte
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Cheeses
Chiriboga blue
Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.
Cheeses
Rogeret des Cévennes
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.
Sheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Seafish
Turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.