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All dishes:
Meal families
Main courses
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
Cheeses
Queso de Mahón-Menorca artesano
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk.
Feathered game
Roast quail with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Desserts and Sweet Courses
Vanilla religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
Pizza, Quiche, Tart, Pie
Fouée with mojette beans
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.
Cheeses
Shropshire blue
United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.
Desserts and Sweet Courses
Caramel mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
Shellfish and Seafood
Provençal Bay scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.