Main meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
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Meal families
Shellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
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Tomme de Camargue
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Camargue.
Fresh cheese from sheep's milk flavored with powder thyme and bay leaves.
Cheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.
Offal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made of sheep's feet and stomach stuffed with pork belly or salt pork simmered in a white wine sauce and tomato.
Cooked meats
Grilled andouille of Vire
Andouille : pork sausage using the large intestine of the pig.
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Aged brick
United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 7 months.
Sea fish
Monkfish bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
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Pineapple carpaccio
Pineapple cut in very thin slices topped with a vanilla syrup.
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