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Meal families
Desserts and Sweet Courses
Rhubarb crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Cheeses
Vendôme cendré
France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.
Desserts and Sweet Courses
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.
Cheeses
Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Desserts and Sweet Courses
Panna cotta
Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.
Cheeses
Rembrandt extra aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.
Seafish
Salmon and tuna ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Mushrooms, Vegetables, Pasta and Rice
Provençal-style tomatoes
Parsleyed tomatoes with garlic, onions, and breadcrumbs.
Cheeses
Pouligny Saint-Pierre
France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Desserts and Sweet Courses
Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Cheeses
Reblochon fermier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.
Seafish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Desserts and Sweet Courses
Walnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
Shellfish and Seafood
Provençal scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Cold starters
Pike mousseline with crawfish sauce
Mousseline : light culinary preparation to which whipped cream is added.
Salads
Piedmontese salad
France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.