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Meal families
Sauces
Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
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Schiffala
France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.
Cheeses
Good Thunder
United States. Minnesota.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).
Ripening : 3 to 4 weeks.
Cheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.
Sheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
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Gran Canaria
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with an olive oil washed rind.
Ripening : 2 years.
Cheeses
Arôme de Lyon
France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.
Others
Salmon guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Desserts
Twelfth night cake
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
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Queso de Mahón-Menorca artesano semicurado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.
Main meals
Bay scallop and shrimp raviole with paprika
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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