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Meal families
Seafish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Beef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Seafish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Shellfish and Seafood
Spiny lobster medallion Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
Sheep and Goats
Roasted saddle of lamb with spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.
Desserts and Sweet Courses
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
Appetizers and Amuse-bouches
Pistade de piste
France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.
Cheeses
Sawtooth
United States. Washington.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : 60 to 75 days.
Seafish
Cold salmon mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Desserts and Sweet Courses
Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
Seafish
Red tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Mushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.