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Desserts and Sweet Courses
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
Shellfish and Seafood
Scallops with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
Seafish
Grilled sea bream with fennel with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
Cheeses
Kunik
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.
Pizza, Quiche, Tart, Pie
Tomato quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
Feathered game
Roast quail with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Desserts and Sweet Courses
Baklava
Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).
Cheeses
Bamalou
France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.