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Meal families
Mushrooms, Vegetables, Pasta and Rice
Spaghetti bolognese
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
Offal and tripe
Lamb’s brain with black butter
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
Shellfish and Seafood
Seafood carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Main courses
Chicken waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Desserts and Sweet Courses
Praline hazelnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
Cured Meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Poultry
Stuffed goose neck Strasbourg-style
Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.
Desserts and Sweet Courses
Rhubarb 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.
Desserts and Sweet Courses
Florentins
Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.
Cheeses
Bleu du Vercors-Sassenage
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.
Sheep and Goats
Grilled lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
Poultry
Chicken Vallée d’Auge style
Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.