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Meal families
Veal
Veal tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Poultry
Sautéed squab with porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
Desserts and Sweet Courses
Fontainebleau with strawberries
Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.
Sheep and Goats
Roasted saddle of lamb with spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.
Pizza, Quiche, Tart, Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.
Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Seafish
Pavé of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Poultry
Bordeaux style duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Cheeses
Charloe
United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Seafish
Grilled red mullet with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Main courses
Burgundy style potée
Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.
Desserts and Sweet Courses
Frangipane
Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.