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Meal families
Sheep and Goats
Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Desserts and Sweet Courses
Dark chocolate mirror cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Shellfish and Seafood
Scallops with americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Consommés, Broths and Soups
Fish a la nage with saffron
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Desserts and Sweet Courses
Empress rice pudding
Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.
Sauces
Albufera sauce
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Seafish
Salmon carpaccio with lime
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Hot Starters
Spinach and ricotta quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Seafish
Roasted sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Beef
Beef carpaccio with Parmesan cheese
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.