Sauces
Herb butter
Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
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Meal families
Salads
Apple and walnut salad
Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.
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Arôme de Lyon
France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened raw cow's milk cheese with mould on the rind ripened in grape pomace.
Sea fish
Salmon carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Selles-sur-Cher
France. Centre-Val de Loire. Sologne. Cher, Indre, Loir-et-Cher.
Soft-ripened unpasteurised goat milk cheese with a natural rind coated in vegetable ash.
Ripening : 10 to 30 days.
Cooked meats
Mortadella
Italy. Emilia-Romagna. Lombardy.
Pork sausage made from pork, breadcrumbs, olives, pistachios and butter.
Desserts
Vatrushka with vanilla
Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.
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Artichokes mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Scallop and shrimp raviole with paprika
Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.
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Edam demi-étuvé
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 4 months.
Sea fish
Monkfish blanquette
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.