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Meal families
Shellfish and Seafood
Arcachon gravettes prepared Bordelaise-style
Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.
Desserts and Sweet Courses
Apricot blancmange
Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
Consommés, Broths and Soups
Ajoblanco
Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.
Cheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.
Pizza, Quiche, Tart, Pie
Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
Shellfish and Seafood
Shrimp raviole with langoustine
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Main courses
Vegetable tajine
Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).
Shellfish and Seafood
Langoustine tartare with lime
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Cheeses
Saint-Albray
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Cheeses
Bayley hazen blue
United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.
Sauces
Pesto sauce
Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.
Sheep and Goats
Salt-crusted lamb
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.