Cheeses
Aisy cendré
France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Beef
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
> view the mealBeef
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealCheeses
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Cheeses
United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.
Warm starters
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.
Poultry
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Beef
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Spain. Asturias.
Semi-hard blue-green veined raw cow's milk or mixture of two or three kinds of milk (cow, sheep and goat).
Ripening : 3 to 6 months.
Beef
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress
Cheeses
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheeps milk cheese with a natural rind.
Ripening : 4 to 11 months.
Poultry
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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