Beef
Beef daube with black olives
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.
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Cheeses
Crumbly Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese.
Ripening : 6 to 8 weeks.
Sea fish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.
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Frikandel
Mixture of minced fresh beef with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
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Gruyère
France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
Gubbeen smoked cheese
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.
Cheeses
Picolin
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 1 week.
Sheep and Goats
Roasted milk fed lamb
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
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Mango bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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