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Main meals
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Cheeses
Gubbeen
Ireland. Cork.
Soft-ripened pasteurized cow's milk cheese with a washed pink and white rind.
Appetizers
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Poultry
Duck Montmorency
Duck served with a poultry cream sauce and Montmorency cherries.
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Imokilly Regato
Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.
Poultry
Duck with red curry
Red curry : complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
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Monterey Jack
United States. California.
Soft-ripened pasteurized cow's milk cheese.
Cheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.
Game animals
Venison fillet with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
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