Beef
Bordeaux style rib steak with cep mushrooms
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Sheep and Goats
Provencal mutton daube
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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Manchego fresco
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 2 weeks minimum.
Poultry
Salmi of pigeon and mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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Brie fermier
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Sea fish
Grilled darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Seafood pizza
Pizza prepared with scampi, mussels or squid with tomato sauce.
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Wing with brown butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
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