Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
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Meal families
Pork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Sabodet
Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.
Beef
Roast fillet of beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Sunset bay
United States. Oregon.
Soft-ripened pasteurized goat's milk cheese with natural rind.
Main meals
Cheese fondue
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).
Sheep and Goats
Lamb with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
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Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
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Tielle
France. Occitanie. Hérault. Sète.
Pie garnish with squid, octopus or cuttlefish mixed with spicy tomato sauce.
Cheeses
Fresh goat cheese with garlic and herbs
Cheese similar to cream cheese with garlic and herbs.
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Ewephoria
Netherlands. Friesland. Semi-soft pasteurized sheep's milk cheese.
Ripening : 12 months.
Others
Frog legs cassolette
Cassolette : individual container for presenting a dish.
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