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Main meals
Gratin savoyard
Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.
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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.
Game animals
Haunch of wild boar with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
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Ravioles du Dauphiné with fresh cream
Dauphiné raviole : filled pasta (cottage cheese and parsley).
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Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
Shellfish and Seafood
Tellines with garlic
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Eggs
Eggs Benedict
Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.
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Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Freshwater fish
Geneva style arctic char
Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.
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Young Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.
Sheep and Goats
Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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