Sheep and Goats
Noisette of lamb with garlic cream
Noisette : small round piece of lean meat.
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Meal families
Cheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Raw cow's milk hard cheese with a washed rind.
Ripening : 18 to 23 months.
Cooked meats
Roasted andouille from Guéméné with apple compote and white wine sauce
Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Cheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.
Cooked meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).
Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti alla puttanesca
Pasta cooked with tomato, salted anchovies, garlic, capers, olives and peppers.
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Mushroom fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
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Blue Stilton
United Kingdom. Derbyshire, Leicestershire and Nottinghamshire.
Blue unpasteurised cow's milk cheese.
Desserts
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
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Strawberry pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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