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Sea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.
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Redcurrant pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Selles-sur-Cher
France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Ripening : 10 to 30 days.
Cheeses
Rogeret des Cévennes
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.
Pork
Cold pork roast with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Fontina
Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.
Salads
Museau vinaigrette
Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.
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