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Meal families
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
Cured Meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
Cured Meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Pizza, Quiche, Tart, Pie
Hawaiian pizza
Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.
Beef
Beef carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Shellfish and Seafood
Crayfish a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Seafish
Skate with black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
Cheeses
Weisslacker
Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Poultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
Hot Starters
Quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Appetizers and Amuse-bouches
Origano breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Desserts and Sweet Courses
Poached peaches in red wine
Peaches cooked in wine syrup with toasted almonds.