Desserts
Vacherin
Dessert with meringue crust filled with ice cream or sorbet, sometimes fruit and coated with whipped cream.
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Meal families
Main meals
Wild boar 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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Salmi of venison
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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Vermont Herdsman
United States. Vermont.
Semi-hard cheese from cow's raw whole milk cheese with a washed straw rind.
Ripening : 12 months minimum.
Poultry
Aiguillette of guinea fowl with sauce poivrade
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, spices (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Desserts
Orange bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Coach farm triple cream goat cheese
United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.
Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushroom, shallot, parsley and white wine.
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Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.
Cheeses
Clothbound Cheddar
Cheddar coated in butter or lard and wrapped in additional layer of cloth.
Ripening : 7 months minimum.