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All dishes:
Meal families
Freshwater fish
Trout with smoked bacon
Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).
Cheeses
Saint-Jorge Patrão
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.
Sheep and Goats
Lamb with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Cheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Mushrooms, Vegetables, Pasta and Rice
Beetroot tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Mushrooms, Vegetables, Pasta and Rice
Pasta with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Appetizers and Amuse-bouches
Cod croquettes with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Desserts and Sweet Courses
Baklava
Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).
Cheeses
Cabécou
France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Cold starters
Sea bass carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Cheeses
Gran Canaria
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with an olive oil washed rind.
Ripening : 2 years.