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Meal families
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
Cheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Beef
Beef tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Seafish
Grilled red mullet with an anchovy butter
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Desserts and Sweet Courses
Sablé with salted butter and cherry jam
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Pizza, Quiche, Tart, Pie
Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
Cheeses
Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Seafish
Red tuna tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Shellfish and Seafood
Crab claws with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Poultry
Duck a l’orange with dauphine potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.