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Cheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Veal
Roasted veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Grana Padano Riserva
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.
Veal
Veal grenadine with morel cream sauce
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Sheep and Goats
Lamb chops with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Trifecta
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.
Poultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Cheeses
Quadrello di Bufala
Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.
Sheep and Goats
Roast knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
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