Cheeses
Ashbrook
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.
Photo by Alpha - (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/2485622473/
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
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. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Cheeses
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Semi-hard raw whole cow's milk cheese with a washed rind, sometimes some milk from ewe or goat may be added to the cow's milk.
Ripening : 2 to 5 months.
Cheeses
Italy. Lombardy. Piedmont.
Semi-hard pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Beef
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Main meals
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
> view the mealBeef
Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).
> view the mealOthers
Meat (beef, pork or chicken) or shrimps cooked with vegetables (celery, cabbage, bean sprouts) bound with a starch-thickened sauce.
Serve with stir-fried noodles (Yakisoba).
Cooked meats
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view the meal