Sea fish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
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Meal families
Poultry
Spit-roasted squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
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Alpha Tolman
United States. Vermont.
Hard raw cow's milk cheese with a washed rind.
Ripening : 8 to 11 months.
Offal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with calf's stomach and hoof.
Beef
Orange beef
Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Poultry
Chicken supreme with black truffle slices
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Sheep and Goats
Leg of lamb with 40 cloves of garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Bay scallop with melted butter and parsley
Parsley sauce: parsley, lemon juice and olive oil or butter.
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Gubbeen smoked cheese
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.