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Cheeses
Rupert
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.
Seafish
John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Poultry
Roasted capon en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Desserts and Sweet Courses
Gingerbread charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Appetizers and Amuse-bouches
Tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Feathered game
Grilled quail 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.
Ice cream and sorbets
Tricolor ice cream bombe
Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Tricolor : pistachio, strawberry and vanilla ice creams with meringue.
Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Tête de moine Extra
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.
Shellfish and Seafood
Squid a la nicoise
Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.
Seafish
Grilled sea bass with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Cheeses
Arpéa de brebis
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 4 to 8 weeks.