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Meal families
Desserts and Sweet Courses
Red fruit 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.
Seafish
Salmon tartare with herb vinaigrette
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Desserts and Sweet Courses
Caramel mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
Offal and tripe
Abignades
France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.
Pizza, Quiche, Tart, Pie
Fouée with mojette beans
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.
Shellfish and Seafood
Whelk tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Seafish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Seafish
Cod ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Main courses
Asparagus and langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.