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Poultry
Glazed spring chicken with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.
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.
Beef
Beef tournedos with bordelaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cheeses
Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.
Cheeses
Sawtooth
United States. Washington.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : 60 to 75 days.
Seafish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
Beef
Boeuf à la mode
Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.
Desserts and Sweet Courses
Peach 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.
Cheeses
Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese
Seafish
Sea bass tartare with seaweed
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
Beef
Rib steak with bourguignonne sauce
Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
Poultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.