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Meal families
Cold starters
Crab mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Poultry
Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Mushrooms, Vegetables, Pasta and Rice
Green asparagus with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Pineapple charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Freshwater fish
Trout au bleu with hollandaise sauce
Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Beef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
Cold starters
Celery root remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
Seafish
Sardinade
Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.
Shellfish and Seafood
Roasted lobster with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Shellfish and Seafood
Marinated bay scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.