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Meal families
Beef
Beef tournedos with peppercorn sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Cured Meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Pork
Roasted jambonneau
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
Mushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
Seafish
Fresh anchovies marinated in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Consommés, Broths and Soups
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Desserts and Sweet Courses
Kouign amann
France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.
Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Seafish
Agde-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Furred game
Steak of doe with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.