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Meal families
Main courses
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
Desserts and Sweet Courses
Raspberry macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Miscellaneous
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Poultry
Pullet with sweet spices
Pullet : female chicken less than 22 weeks of age.
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.
Appetizers and Amuse-bouches
Origano breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Cheeses
Tricycle
United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Poultry
Chicken with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
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.
Eggs
Eggs mimosa
Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).
Shellfish and Seafood
Crab claws with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Poultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.