Shellfish and Seafood
Crayfish fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Sheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Grilled sea bass with anise and grilled fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Quails with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Peach trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
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Pecorino Toscano stagionato
Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 4 months minimum.
Offal and tripe
Veal kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
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Marinière sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
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Almond miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
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Paella
Rice dish with saffron cooked with olive oil, vegetables, meat and-or fish, shellfish cooked in a pan called paella.
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