Cheeses
Tomme de Courchevel
France. Savoie. Tarentaise. Praslin.
Semi-hard cow's milk cheese.
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Poultry
Chicken with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
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Chicken with Comté sauce
Comté sauce : grated Comté with white wine, fresh cream and shallots.
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Roast pork with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
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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.
Beef
Beef daube with carrots
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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Crab aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Braised rabbit
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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