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Meal families
Poultry
Turkey supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Sheep and Goats
Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Cured Meats
Salami
Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.
Cheeses
Rush Creek Reserve
United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.
Cheeses
Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
Sauces
Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
Cheeses
Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.
Sheep and Goats
Knuckle of lamb with thyme
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Seafish
Salmon tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Appetizers and Amuse-bouches
Pistade de piste
France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.