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Meal families
Shellfish and Seafood
Bay scallop tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Hot Starters
Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry
Appetizers and Amuse-bouches
Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Consommés, Broths and Soups
Watermelon gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
Sheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sheep and Goats
Roasted saddle of lamb with garlic and thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Main courses
Cottage cheese pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
Sheep and Goats
Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Mushrooms, Vegetables, Pasta and Rice
Mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Sheep and Goats
Grilled lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Desserts and Sweet Courses
Red berry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.