Cooked meats
Small chitterling sausage with Pont-Neuf potatoes
Sausage cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
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Sea fish
Cold salmon mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Sheep and Goats
Roasted saddle of lamb with spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.
Sea fish
Slab of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Pineapple surprise
Pineapple slices topped with caramel and covered with a brioche soaked in cream.
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Hermelín
Czech Republic.
Soft-ripened cow's milk cheese with mould on the rind.
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
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Praline macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
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