Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
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Desserts
Mirlitons de Pont-Audemer
France. Normandy. Pont-Audemer.
Waffle rolls with almonds filled with praline mousse and closed at the ends with chocolate.
Rabbit
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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Verano
United States. Vermont.
Semi-soft raw sheep's milk cheese with natural rind.
Ripening : 2 to 6 months.
Sheep and Goats
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Anabasque
United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.
Pork
Diots with red wine
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
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Salmi of hare
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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Bay scallop with melted butter and parsley
Parsley sauce: parsley, lemon juice and olive oil or butter.
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Grana Padano
Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 9 to 16 months.
Sheep and Goats
Lamb fricassee with herbs
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Venus
United States. Washington.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with cider.
Ripening : 10 to 12 months.