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Meal families
Pork
Saint-Hubert suckling pig
Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.
Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.
Cheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.
Cured Meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
Cured Meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Sauces
Béchamel sauce
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Cheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Cheeses
Kanternagelkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.
Beef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Seafish
Tuna fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Beef
Roasted beef cut with pepper sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Sheep and Goats
Roasted shoulder 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.