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Meal families
Cold starters
Vitello tonnato
Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.
Seafish
Sole fillets with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Poultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
Desserts and Sweet Courses
Pear and chocolate crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Cheeses
San Andreas
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Main courses
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
Poultry
Duck breast with Fougerolles Griottines
Griottines : cherries macerated in a kirsch liqueur.
Pork
Pork shoulder with diable sauce
France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Veal
Blanquette de veau with mushrooms
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Desserts and Sweet Courses
Basque cake with black jam
Basque Country.
Cake filled with black cherry jam.
Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.