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Beef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Desserts
Mango vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Potjevleesch
France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.
Cheeses
Crater Lake Blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.
Mushrooms, Vegetables, Pasta and Rice
Clam risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Monsieur-Fromage
France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Main meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
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