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Meal families
Desserts and Sweet Courses
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
Cheeses
Soumaintrain refined with blackcurrant and blackcurrant liqueur
France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.
Seafish
Roasted darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
Seafish
Salmon tartare with red caviar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Cheeses
Tête de moine Bio
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.
Cheeses
Petit suisse
France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.
Seafish
Sea bream tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sheep and Goats
Leg of lamb whith thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Main courses
Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Pork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.