Cheeses
Garrotxa
Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.
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Meal families
Sea fish
Slab of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Liège waffle
Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams or fruits.
Poultry
Chicken with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Shellfish and Seafood
Scallops blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Desserts
Orange bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Cheddar
United Kingdom (Cheddar, Somerset).
Cow's milk cheese with pale yellow colour and strong flavour.
Available in soft, medium, hard and extra hard.
Consommé and Soup
Aigo boulido
France. Provence.
Soup with garlic and boiled sage leaves.
Cheeses
Tomme des Pyrénées
France. Pyrenees.
Cow's milk cheese covered in black wax or browned.
Main meals
Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
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L’amour de Nuits
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with white mould rind.