Poultry
Braised duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Pizza, Quiche, Tart and Pie
Green asparagus quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Mushrooms, Vegetables, Pasta and Rice
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or casserole.
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Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
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Scallops blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Beef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
Pizza, Quiche, Tart and Pie
Tomato quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Offal and tripe
Lamb kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
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