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Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Sea fish
Provençal red sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Chocolate praline dome cake
Milk chocolate dome filled with praline mousse.
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Coolea Extra Matured
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.
Cheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Consommé and Soup
Tom yum soup
Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.
Sea fish
Sea Bream carpaccio with citrus
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.
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Orval
Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Cheeses
Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.
Sauces
Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
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Cherry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
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