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Meal families
Sheep and Goats
Braised leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Roasted duckling à la goutte de sang
Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Beef
Grilled Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
Shellfish and Seafood
Langoustines with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
Main courses
Ravioles du Dauphiné in black truffle broth
Dauphiné raviole : filled pasta (cottage cheese and parsley).
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Appetizers and Amuse-bouches
Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Sheep and Goats
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.