Sheep and Goats
Rack of lamb persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
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Meal families
Poultry
Spit-roasted squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Tres leches
Spain. Asturias.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with extra virgin olive oil.
Ripening : 6 months.
Sheep and Goats
Mutton carbonade
Southern France speciality.
Stew with red wine, onions, garlic and meat scraps.
Main meals
Pad thai
Thailand.
Rice noodles sautéed in a wok with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu in a nam pla sauce (fish sauce).
Served with a sweet lime-based sauce.
Sea fish
Sea bass with orange sauce
Spain. Valencia. Valencia.
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
Cheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Semi-hard raw whole cow's milk cheese with a washed rind, sometimes some milk from ewe or goat may be added to the cow's milk.
Ripening : 2 to 5 months.
Eggs
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 3 months.
Sea fish
Sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Black Betty
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in black wax.
Ripening : 12 months.
Veal
Veal medallion with porcini
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
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Shrimp tomato
Belgium.
Tomato stuffed with brown shrimp mixed with mayonnaise.
Cooked meats
Andouillette sausage with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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