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Cheeses
Tomme Trappe Echourgnac
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.
Feathered game
Young partridge with fondant potatoes
Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.
Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seafish
Monkfish and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Poultry
Guinea fowl and wild mushrooms
Forest mushrooms : wild mushrooms (morel, chanterelle, porcini) sauteed in butter and steamed with fried bacon.
Shellfish and Seafood
Shrimp tempura
Tempura : japanese speciality. Fritter of seafood or vegetables.
Desserts and Sweet Courses
Chocolate bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Miscellaneous
Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Pork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
Cheeses
Tomme de Trappe Echourgnac affiné au vin de noix
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Cold starters
Sea bass carpaccio with dill
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Desserts and Sweet Courses
Savarin with whipped cream
Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.
Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
Freshwater fish
Eel with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.