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Localisation Géographique Produits Labellisés Du Pays Marqueurs

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Localisation Géographique Produits Labellisés Du Pays Marqueurs ALLEMAGNE localisation géographique produits labellisés du pays marqueurs gastronomiques bière A.O.P. charcuterie fromages gibiers charcuteries pommes de terre asperges poissons (truite et carpe) pâtisserie I.G.P. charcuteries et viande cornichons et raifort pâtisseries Claus-Peter Lumpp, Restaurant Bareiss- Baiersbronn huile de lin Harald Wohlfahrt, Schwarzwaldstube - Baiersbronn bières Nils Henkel, Restaurant Dieter Müller - Bergisch- eaux minérales Gladbach Joachim Wissler, Vendôme - Bergisch-Gladbach Amador Juan Amador - Langen Bau Christian Victor's Gourmet Restaurant Schloss Berg - Perl Klaus Erfort, GästeHaus - Saarbrücken Thieltges Helmut, Waldhotel Sonnora Wittlich/Dreis Elverfeld Sven, Aqua - Wolfsburg produits caractéristiques menu jambon de Westphalie soupe de lentilles pains raifort truite meunière ou pochée choux (rouges, blanc, vert, à choucroute) truite de Forêt-Noire jarret de porc bouilli de Berlin bières choucroute (légume) et quenelles de pommes de vins de Moselle terre (Knödel ou Klöße) eaux minérales gâteau de Forêt-Noire (Schwarzwälderkirschtorte) AUTRICHE localisation géographique produits labellisés du pays marqueurs gastronomiques poissons de rivières A.O.P. viandes et volailles fromages choucroute abricots Knödel graines de pavot pâtisserie café I.G.P. crème chantilly charcuterie (Speck) asperges huile de pépins de courges produits caractéristiques menu Poissons de rivières Nockerln (gnocchi italien) truite ou brochet soupe avec Knödel au pain et au foie carpe carpe frite viandes, volailles et gibiers ou brochet farci charcuterie du Tyrol Wiener Schnitzel (escalope de veau viennoise) légumes ou choucroute Zwiebelfleisch (bœuf aux oignons et au cumin) chou rouge Knödel (quenelles) Kaiserschmarrn (crêpes épaisse et très sucrée) ou Zwetschgenknödel (quenelles aux quetsches) technologie culinaire - classe de terminale Bac Pro 3 ans 1 BELGIQUE localisation géographique produits labellisés du pays marqueurs gastronomiques endive poireau A.O.P. poissons fromages bières cassonade I.G.P. porc jambon d’Ardenne charcuteries S.T.G. bières Geert Van Hecke - De Karmeliet – Brugge Peter Goossens - Hof van Cleve - Kruishoutem produits caractéristiques menu Fruits de mer et poissons viandes et charcuteries flamiche de Dinant (tarte au fromage fort et au viande de porc beurre) charcuterie diverse (jambon fumé des Ardennes…) anguille au vert (anguille cuite avec oseille, cresson boisson et fines herbes) bières -500 sortes de bières en particulier 5 bières de Trappistes (Chimay, Orval, Rochefort, waterzooï (sorte de pot-au-feu qui peut être de Westmalle et Westvleteren) et de nombreuses poulet ou de poissons) autres dites d’ « abbayes »- ou légumes hochepot (pot-au-feu de cochon) pomme de terre, endive (« chicon ou witloof»), asperge, jet de houblon, chou de Bruxelles fromages gaufre de Namur confiserie, pâtisseries ou spéculoos, chocolats belges (pralines cramiques aux raisins secs (pain brioché) technologie culinaire - classe de terminale Bac Pro 3 ans 2 BULGARIE localisation géographique produits labellisés du pays marqueurs gastronomiques pomme de terre oignon chou rave chou (sous toutes ses formes) pomme poissons d’eau douce (omble chevalier, grande maraine, brème, perche, carpe, sandre, brochet, gardon, tanche, …) viande de porc viande de bœuf produits caractéristiques menu proches de la Grèce et de la Turquie mézès (amuse-gueules épicés tenant lieu de repas) héritage des cuisines turque et grecque halva (confiserie orientale à base de graines de sésame) raki (apéritif anisé turc très proche de l’ouzo- voir Grèce-) yaourt (utilisé dans les ragoûts) ghivetch (ragoût de viandes et légumes, épicé couronné d’œufs et de yaourt) tarator (concombre + yaourt + noix hachés) tchorba (soupe au poulet, aux abats d’agneau ou aux tripes viande séchée et salée (pasterma) kebachka (brochettes de saucisses) feuilletés au fromage et aux légumes sirene (fromage de brebis) technologie culinaire - classe de terminale Bac Pro 3 ans 3 CHYPRE localisation géographique produits labellisés du pays marqueurs gastronomiques Ouzo amandes et fruits secs poissons et fruits de mer plantes aromatiques huile d’olive viandes légumes méditerranéens pâte phillo (proches de feuilles de bricks) produits caractéristiques menu les mézés : abréviation du mot mézédes, ou "petits plats Hoummos (purée de pois chiches) et tahini délicieux", les mézés comprennent jusqu’à 30 petits plats ou différents, allant des sauces savoureuses et des légumes à Feuilles de vignes farcies "Koupepia" une grande variété de plats de poissons et de viandes. Bien plus que des hors d’oeuvres, les mézés constituent un Calamars farcis (Kalamaria yiemista) vrai repas. les loukanika, saucisses assaisonnées à la ou coriandre, marinées au vin rouge et fumées ; les Morue séchée à la sauce à l'ail (Bakaliaros koupepia, feuilles de vigne farcies avec du porc haché et skordhalia) du riz ; la lountza, filet de porc fumé souvent servi dans des sandwiches avec du halloumi, un délicieux fromage Orzos (sorte de pâtes en forme de grains de riz) ferme (souvent grillé) fabriqué à partir de lait de chèvre, à cuites au four avec de la viande d'agneau l’arôme de thym, parfois parfumé à la menthe ; les "Youvetsi" sheftalia, crépinettes de porc grillées ; les afelia, dés de ou porc marinés au vin rouge et aux graines de coriandre ; le pain pita farci à la viande (Souvlaki me pita) stiphado, ragoût de bœuf ou de lapin au vinaigre de vin, aux oignons et aux épices ; l’ofto kleftiko, de gros Halvas à la semoule –sorte de gâteau de morceaux d’agneau cuits dans un four en argile semoule-(Halvas simigdalenios) hermétiquement clos et assaisonnés de feuilles de laurier. ou croissants aux amandes (Kourambiedes) technologie culinaire - classe de terminale Bac Pro 3 ans 4 DANEMARK localisation géographique produits labellisés du pays marqueurs gastronomiques Smörgåbrod hareng saumon pomme de terre porc betterave concombre aneth (dill) raifort crème beurre produits caractéristiques menu Gibier ollebrod (épaisse soupe à la bière) renne perdrix des neiges échine de porc farcie aux pruneaux et aux pommes chevreuil chou rouge braisé aux pommes poissons morue puddings aux fruits hareng brune kager (petits fours aux épices, aux amandes et à la cassonade) saumon truite volaille oie et poulet Fromages technologie culinaire - classe de terminale Bac Pro 3 ans 5 ESPAGNE localisation géographique produits labellisés du pays marqueurs gastronomiques A.O.P. tomate fromages poivron viandes et abats oignon miel piment safran riz piment de Murcie épices fruits et légumes (riz, artichaut, pommes, pêches, pois chiche poires, raisin) safran beurre et huiles d’olives morue et produits de la mer I.G.P. fromage fruits et légumes (citrons, mandarines, oranges, Pedro Subijana – Akelare - Donostia-San Sebastián asperges, lentilles, cerises) Juan Mari- Arzak - Donostia-San Sebastián viande ovine et bovine Martín Berasategui- Martín Berasategui- Lasarte-Oria nougat Santi Santamaria - Can Fabes - Sant Celoni S.T.G. Ferran Adrià – El Bulli - Roses viande Carme Ruscalleda - Sant Pau - Sant Pol De Mar Roca - El celler de Can Roca - Girona menu Les Tapas : sortes de petits amuse-gueule, ils Plats complets (pot-au-feu) donnent à l’instant qui précède le dîner un air de alla podrida (potée) fête et sont accompagnés d’un verre de jus de cocido (aux pois chiches) raisin blanc (mosto), un verre de vin rouge, un rioja puchero (potée) par exemple, ou une bière blonde (cerveria). Ils paella peuvent se composer d’anchois enroulés dans du poivron rouge, olives et poivrons rouge, chorizo et gaspacho andalou poivron vert, coque au vinaigre et moule à l’escabèche, moules en salade, cubes de bacalao (sorte de brandade) fromages, jambon Serrano, seiches à l’ail, croquettes de fruits de mer… recettes au chocolat (lapin braisé, pigeon, langouste) turròn (nougat) technologie culinaire - classe de terminale Bac Pro 3 ans 6 ESTONIE localisation géographique pas de produits labellisés dans ce pays marqueurs gastronomiques champignons des forêts Le petit-déjeuner peut être composé de poissons : saumon, hareng, cabillaud la manière suivante : (morue), perche Pain de seigle, oeufs, fromage, sandwichs, le viandes de porc, de boeuf, d'agneau, de veau de poulets gruau d'avoine, pâtisseries, accompagné de gibier et venaison (nombreuses forêts) lait ou café. pain de seigle [Leib] Le déjeuner est servi à midi. viande d’élan, de cerf Il consiste en trois plats principaux : Des pomme de terre autres légumes (choux, carottes, potages avec choux, ou petits pois , puis un betteraves, haricots, pois, cornichons) plat principal composé de viande ou poisson fruits (pommes, cerises, poires) et pommes de terre et un dessert. Le dessert est baies sauvages (framboises, fraises, souvent un gâteau, une glace, ou des fruits canneberges, myrtilles) frais ou en sirop. Le dîner est un repas plus léger et est servi après 18h00. On peut y trouver des ragoûts, des plats de pâtes ou pommes de terre ou potage. produits caractéristiques menu Le pain est une fierté en Estonie soupe [Supid] pommes de terre [Kartulid] pratiquement à tous Il est à base de farine de seigle et de sarrasin, les repas et est généralement très dense. Il peut-être salade de betteraves et de pommes de terre parfumé au coriandre, cardamome, cumin ou salade de filets de hareng, viande de bœuf, betteraves rouges, pommes de terre, cornichons, au sésame. pommes, œufs et oignon en petits cubes [Rossolje] côtelettes de porc frites [Kotlet) les kilu, petits anchois préparés avec 42 épices, boudin noir [Verivorst] se dégustent
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