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Meal families
Poultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
Seafish
Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.
Desserts and Sweet Courses
Pear and vanilla crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Appetizers and Amuse-bouches
Fish fritters with tartare sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Poultry
Turkey supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Seafish
Fresh anchovies marinated in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Pork
Diots with lentils
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Desserts and Sweet Courses
Strawberries Cardinal
Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).
Pork
Grilled pig’s trotter with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Mushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.