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Shellfish and Seafood
Seafood salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
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Cabécou du Fel
France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Sheep and Goats
Milk-fed lamb with wild mushrooms
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
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Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Desserts
Walnut mocha cake
Mocha cake : sponge cake with coffee-flavored buttercream.
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Black fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Desserts
Stollen
France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.
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.