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Meal families
Seafish
Turbot with Champagne zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Cheeses
San Andreas
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Cheeses
Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
Seafish
Roasted salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Shellfish and Seafood
Tellines mariniere with thyme
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Desserts and Sweet Courses
Raspberry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
Poultry
Souvarov-style pigeon wings
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
Sheep and Goats
Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Sauces
Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
Main courses
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
Cured Meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
Ice cream and sorbets
Tricolor ice cream bombe
Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Tricolor : pistachio, strawberry and vanilla ice creams with meringue.