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Meal families
Seafish
Cold hake fillets with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Desserts and Sweet Courses
Lemon and mascarpone mousse
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
Shellfish and Seafood
Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Shellfish and Seafood
Lobster medallion en Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
Seafish
Salmon and tuna ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Mushrooms, Vegetables, Pasta and Rice
Prawn risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Seafish
Sea bream in salt crust with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti bolognese
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
Cured Meats
Lyon-style andouillette
Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.
Cheeses
Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.