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Meal families
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Cheeses
Zamorano
Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.
Main courses
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Desserts and Sweet Courses
Vatrushka with lemon
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Veal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Seafish
Turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Seafish
Sole fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Desserts and Sweet Courses
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
Mushrooms, Vegetables, Pasta and Rice
Green asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Sheep and Goats
Roasted rack of lamb 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.
Cheeses
Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.