Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
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Cooked meats
Pork sausage using the small intestine of the pig.
Served hot.
Beef
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealCheeses
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Consommé and Soup
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Cheeses
France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Cheeses
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Sheep and Goats
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view the mealCheeses
France. Burgundy.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cold starters
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view the mealBeef
Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).
> view the mealCooked meats
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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