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Meal families
Seafish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Cheeses
Mont Saint-Francis
United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.
Main courses
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
Pizza, Quiche, Tart, Pie
Seafood quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Desserts and Sweet Courses
Vatrushka with vanilla
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Sheep and Goats
Roasted saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Eggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
Beef
Crying tiger
Thailand.
Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).
Desserts and Sweet Courses
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.