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Meal families
Shellfish and Seafood
Sautéed bay scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
Cheeses
Tête de moine Fermière
Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.
Desserts and Sweet Courses
Mango miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Cheeses
Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.
Sheep and Goats
Braised shoulder of lamb
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Main courses
Shrimp dim sum
Dish of small bites or individual portions served in small bamboo steamers or on small plates.
Cheeses
Zamorano
Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.
Cheeses
Oma
United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.
Ripening : 2-3 months.
Cheeses
Vézelay
France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.
Cold starters
Confit tomatoes
French cooking technique where tomatoes are slow-cooked at low temperature in olive oil with herbs (often garlic, thyme, and sometimes sugar) to concentrate the flavors.
Used as a garnish in Mediterranean cuisine.