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Meal families
Cold starters
Blinis with taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Poultry
Peking duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Veal
Roasted veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Hot Starters
Quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Sheep and Goats
Roasted leg of lamb with porcini mushrooms
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seafish
Sautéed darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
Beef
Braised oxtails in red wine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Desserts and Sweet Courses
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
Cheeses
Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
Sauces
Chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
Main courses
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Beef
Roast beef with poivrade sauce
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.