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Meal families
Beef
Beef tenderloin with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Fruit bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
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Clonmore
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.
Main meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.
Desserts
Coffee religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
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Peach 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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Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Freshwater fish
Pike-perch with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
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Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Stoemp and sausage
Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).
Shellfish and Seafood
Bay scallop and grapefruit ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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