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Meal families
Shellfish and Seafood
Lobster claws in 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."
Shellfish and Seafood
Spiny lobster à l’américaine
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."
Cheeses
Sainte-Maure de Touraine
France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.
Cheeses
Saint-Jorge 6 meses
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.
Shellfish and Seafood
Langoustines with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Poultry
Pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Desserts and Sweet Courses
Cherry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
Mushrooms, Vegetables, Pasta and Rice
Patatas bravas
Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.
Main courses
Koftas
Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.
Seafish
Marinated herring dieppoise
Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.
Cold starters
Turkey meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
Cheeses
Carré du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.