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Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Mushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
Salads
Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
Shellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Offal and tripe
Lamb’s brain with brown butter
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Seafish
Dieppoise-style marinated herring
Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.
Mushrooms, Vegetables, Pasta and Rice
Farci poitevin
France. Nouvelle-Aquitaine. Poitou-Charentes.
Vegetable pâté with bacon, cooked wrapped in cabbage leaves.
Cheeses
Trivium goat Cheddar
United States. Wisconsin.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months.