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Meal families
Desserts and Sweet Courses
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Poultry
Poultry with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Cold starters
Prawn carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Seafish
Catalan anchovies
Anchovy fillets with red peppers, drizzled with olive oil, garlic, lemon juice, and parsley.
Desserts and Sweet Courses
Raspberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Poultry
Roasted duck with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Poultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Desserts and Sweet Courses
Raspberry with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
Appetizers and Amuse-bouches
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Seafish
Monkfish and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Mushrooms, Vegetables, Pasta and Rice
Morels cassolette with fresh cream
Cassolette : individual container for presenting a dish.
Beef
Roasted beef tenderloin with porcini mushroom sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.