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Meal families
Seafish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Sheep and Goats
Baron of lamb en croute with his own juice
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Cheeses
Gorgonzola dolce
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.
Desserts and Sweet Courses
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
Desserts and Sweet Courses
Alsatian-style apple tart
Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.
Salads
Fattoush
Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.
Beef
Maultaschen
Germany. Baden-Württemberg.
Ravioli stuffed with meat, pan-fried until golden then poached in broth.
Served with a green salad.
Cheeses
Rogue river blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.
Seafish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
Cheeses
Rupert
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.
Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
Poultry
Duck breast with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Cheeses
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.