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Meal families
Mushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.
Veal
Roasted provençal rack of veal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Seafish
Halibut crudo
Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.
Desserts and Sweet Courses
Chestnut bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
Shellfish and Seafood
Moules marinière served cold
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Seafish
Sea bass with beurre blanc sauce, with shallots and fennel
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Desserts and Sweet Courses
Cherries flambéed in kirsch
Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.
Poultry
Souvarov-style fattened chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
Offal and tripe
Veal kidney with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Veal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.