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All dishes:
Meal families
Poultry
Orange chick
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
Cured Meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
Desserts and Sweet Courses
Fruit tabbouleh
ruits : citrus fruits, mango and apple sweetened with orange blossom honey.
Shellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
Poultry
Aiguillette of guinea fowl with poivrade sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Desserts and Sweet Courses
Raspberry 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.
Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Pizza, Quiche, Tart, Pie
Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
Seafish
Shad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Lemon and mascarpone tart
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.