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Beef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
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Praline macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Beef
Fleischschnacka
France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.
Cheeses
Manchego semi curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.
Cheeses
Fromage de Herve
Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.
Freshwater fish
Roasted pike with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Fruit zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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Cherries flambéed in kirsch
Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.
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Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.