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Meal families
Freshwater fish
Russian-style gudgeons
Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.
Sheep and Goats
Provençal roasted shoulder of lamb
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Beef
Beef cheek daube with red wine and braised endives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Main courses
Venison hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
Shellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
Mushrooms, Vegetables, Pasta and Rice
Porcini mushromm risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Cheeses
Mature Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.
Cured Meats
Rosette de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.
Seafish
Fresh anchovies marinated in white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
Pork
Cold pork roast with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Cheeses
Shepherd’s delight
United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Seafish
Salmon tartare with fresh cream and chives
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.