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Meal families
Main courses
Oxtail daube with red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Beef
Crying tiger
Thailand.
Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).
Main courses
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
Cheeses
Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.
Cheeses
Reblochon fermier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.
Feathered game
Roasted mallard with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Sheep and Goats
Leg of lamb en croûte
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cured Meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.