France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.

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Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.

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Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Pizza, Quiche, Tart and Pie

Cheese pie

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Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

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Salads

Crayfish salad

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Shellfish and Seafood

Crayfish tails

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Salads

Crayfish tails salad

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Cheeses

Cremont

United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.

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Sea fish

Curled fried whiting

Fried whiting with mayonnaise made with a hard boiled egg.

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Cheeses

Dancing fern

United States. Tennessee.
Semi-hard raw cow's milk cheese.
Ripening : 2 months.

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Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Semi-hard cow's milk cheese.

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Pizza, Quiche, Tart and Pie

Flammekueche

France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.

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Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

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Sea fish

Fried whiting

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Cheeses

Good Thunder

United States. Minnesota.
Soft-ripened cow's milk cheese with a washed rind with beer (Brown ale).

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