Poultry
Souvarov pigeon
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
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Meal families
Shellfish and Seafood
Lobster with melted butter
Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.
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Tagliatelle carbonara
Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.
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Bordeaux style duck daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Bohemian blue
United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.
Desserts
Twelfth night cake
Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
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Camembert affiné au cidre
Camembert bathed for fifteen days in Norman Cider.
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Blue Stilton
United Kingdom. Derbyshire, Leicestershire and Nottinghamshire.
Blue unpasteurised cow's milk cheese.
Sheep and Goats
Roast leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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Roast pork with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Provencal wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Smørrebrød
Denmark.
Slice of rye bread buttered topped with one or more products (sausages, condiments, cheese, fish ...).
Cheeses
Dubliner
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : 12 months.
Desserts
Mirabelle pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cooked meats
Lyon-style andouillette sausage
Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.
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