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Cheeses
Abbaye de Tamié
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.
Desserts
Apricot blancmange
Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
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Ricotta
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
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Patachouffe
Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.
Cheeses
Gorgonzola piccante
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.
Beef
Provençal-style beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
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Pork fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Coffee and chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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