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Meal families
Seafish
Salmon tartare with red caviar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Shellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).
Desserts and Sweet Courses
Gâteau basque with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Veal
Braised veal shank
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Queso de Mahón-Menorca artesano
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk.
Main courses
Prawn rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Main courses
Scallop sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
Main courses
Aligot and grilled Toulouse sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
Pizza, Quiche, Tart, Pie
Zwiebelkuchen
Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.
Shellfish and Seafood
Bay scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Cheeses
Anabasque
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.
Poultry
Pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.