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Meal families
Cheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.
Sea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Death & Taxes
United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).
Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Pizza, Quiche, Tart and Pie
Zwiebelkuchen
Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.
Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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Kachkéis
Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
Consommé and Soup
French onion soup gratinee
Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.
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Figatellu
France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.
Main meals
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).
Main meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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