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Meal families
Main courses
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Cheeses
Edam demi-étuvé
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.
Cheeses
Provolone dolce
Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with calf rennet.
Ripening : 2 to 4 months.
Desserts and Sweet Courses
Citrus gratin
Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.
Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Mushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Cured Meats
Oreiller de la Belle Aurore
Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.
Desserts and Sweet Courses
Baklava
Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).
Poultry
Stuffed goose neck with foie gras
Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.