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Desserts
Peach miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Carré de l’Est
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Soft-ripened cow's milk cheese with a bloomy rind.
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
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Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
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Stichelton
United Kingdom. Nottinghamshire.
Blue cheese made from whole raw cow’s milk with a natural rind.
Desserts
Frangipane tart
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
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Strawberry pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and strawberry.
Served hot or cold.
Cheeses
Patachouffe
Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.
Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
Sheep and Goats
Baron of lamb with blueberry
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Saddle of lamb in salt crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Cheeses
Ash-ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Apricot blancmange
Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
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