Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Meal families
Shellfish and Seafood
Spiny lobster Bellevue
Bellevue: spiny lobster meat slices placed in a row on the shell and served cold.
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Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
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Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Sea fish
Sea bass fillets with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
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Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Cheeses
Saint-André
France. Normandy. Orne.
Triple cream cow's milk cheese, soft with white mould rind.
Beef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached. Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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