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Seafish
Salmon tartare with sesame oil
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Desserts and Sweet Courses
Pâté aux prunes
France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.
Seafish
Sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Freshwater fish
Pike fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Douillon à la pomme
France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Veal
Sautéed veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.