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Meal families
Freshwater fish
Fish quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Salads
Lyonnaise salad
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.
Cold starters
Langoustine cocktail
Langoustine salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
Desserts and Sweet Courses
Apricot blancmange
Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
Desserts and Sweet Courses
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.
Mushrooms, Vegetables, Pasta and Rice
Morels cassolette with fresh cream
Cassolette : individual container for presenting a dish.
Shellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
Cold starters
Porcini carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Miscellaneous
Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.