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Meal families
Desserts and Sweet Courses
Vanilla religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
Shellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Sauces
Ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
Poultry
Supreme of fattened chicken
Poultry supreme : all the white meat from the breast and wings of poultry.
Seafish
Sautéed darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
Cheeses
Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.
Beef
Beef braised in red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
Cheeses
Tricycle
United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Hot Starters
Maroilles waffle
Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.
Veal
Braised cushion of veal
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.