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Meal families
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé
Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
Desserts and Sweet Courses
Apricot charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Mushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Desserts and Sweet Courses
Raspberry with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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
Langoustine with sweet spices
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.
Desserts and Sweet Courses
Fontainebleau with raspberries
Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.
Cheeses
Tête de moine Fermière
Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.
Cured Meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
Appetizers and Amuse-bouches
Pistade de moules
France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.
Freshwater fish
Pike and leek purée with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Sauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).