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Cheeses
Reblochon laitier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).
Sheep and Goats
Leg of lamb with forty cloves of garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Miscellaneous
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
Salads
Mesclun with black truffle
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
Sheep and Goats
Knuckle of lamb with olives
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Cold starters
Seafood with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Shellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Cheeses
Queso de Mahón-Menorca artesano
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk.
Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Poultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.