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Meal families
Main courses
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
Desserts and Sweet Courses
Panna cotta
Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.
Rabbit
Braised rabbit
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seafish
Turbot with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
Pork
Diots with crozets
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.
Veal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Cheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.