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Meal families
Poultry
Stuffed capon with morel msuhrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Shellfish and Seafood
Sautéed langoustine with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.
Poultry
Braised duck with turnips
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cold starters
Avocado tartare with crab
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sheep and Goats
Roasted rack of lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
Sheep and Goats
Grilled leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seafish
Poached pavé of salmon with hollandaise sauce
Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Desserts and Sweet Courses
Coffee and chocolate charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Beef
Rib steak with bourguignonne sauce
Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
Salads
Apple and walnut salad
Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.
Sauces
Poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Desserts and Sweet Courses
Blueberry pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and blueberry.
Served hot or cold.
Poultry
Duck aiguillette with red wine sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Sheep and Goats
Leg of lamb with sweet spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Pork
Cold pork roast with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
Cured Meats
Rillons
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.