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Meal families
Cold starters
Fish in a shell with mayonnaise
Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.
Shellfish and Seafood
Stuffed mussels with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
Cheeses
Mont d’or
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.
Consommés, Broths and Soups
Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.
Cheeses
Provolone piccante
Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.
Cold starters
Tuna tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
Poultry
Poultry with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Cured Meats
Grilled andouille
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Mushrooms, Vegetables, Pasta and Rice
Artichokes in pinzimonio
Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.
Main courses
Provençal tuna gratin
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.