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Meal families
Shellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
Seafish
Sea bream with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
Desserts and Sweet Courses
Lemon and mascarpone macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
Mushrooms, Vegetables, Pasta and Rice
Imam bayildi
Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.
Poultry
Chicken fricassee with cream sauce
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cream sauce : béchamel sauce with cream.
Seafish
Hake with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Shellfish and Seafood
Scallop fricassee with fresh cream
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cured Meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Cheeses
Tomme de Trappe Echourgnac affiné au vin de noix
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
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.