Sheep and Goats
Saddle of lamb provencale
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
All dishes:
Meal families
Cheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Soft-ripened raw cow's milk cheese.
Desserts
Cofee merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Main meals
Moussaka
Speciality of the Balkans and the Middle East.
Dish made up of layers of minced mutton, aubergine, onion and tomato.
Cheeses
Sofia
United States. Indiana.
Soft pasteurized goat's milk cheese with a natural rind covered with culinary vegetable ash and with an additional layer of ash cutting the cheese in half.
Ripening : 1 week.
Cheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Shellfish and Seafood
Salpicon of lobster
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsSea fish
Halibut fillets with parsley sauce
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsCheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.