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All dishes:
Meal families
Cheeses
Bamalou
France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.
Sheep and Goats
Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Main courses
Ravioles du Dauphiné
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.
Desserts and Sweet Courses
Tiramisu
Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).
Eggs
Scotch eggs
United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.
Mushrooms, Vegetables, Pasta and Rice
Squash risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Beef
Beef tenderloin with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Desserts and Sweet Courses
Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Desserts and Sweet Courses
Mirlitons de Pont-Audemer
France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.