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Meal families
Shellfish and Seafood
Langoustines a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Furred game
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Desserts and Sweet Courses
Rose des sables with chocolate milk
Rose des sables : cornflakes covered in chocolate.
Beef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
Desserts and Sweet Courses
Strawberries Cardinal
Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).
Seafish
Agde-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Poultry
Pigeon wings with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Cheeses
Bergamino di Bufala
Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.
Sheep and Goats
Mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Desserts and Sweet Courses
Caramel pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.