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Meal families
Desserts and Sweet Courses
Chocolate and orange trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
Cheeses
Villageois blanc
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Desserts and Sweet Courses
Douillon à la poire
France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Cheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Cheeses
Limburger
Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.
Main courses
Truffade
Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.
Desserts and Sweet Courses
Cherry scones
United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.
Cheeses
Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.
Poultry
Souvarov-style pigeon
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.