Salads
Fattoush
Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
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Meal families
Main meals
Sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Veal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Provencal veal paupiettes
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Eggs in snow
Whipped egg whites served with custard and topped with caramel sauce.
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Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
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Boursin
France.
Pasteurized cow's milk cheese similar to cream cheese with garlic and herbs.
Poultry
Roasted young guinea fowl with Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
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Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-soft raw goat’s milk cheese and mould on the rind.
Sauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
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Winnimere
United States. Vermont.
Soft-ripened raw cow's milk cheese with a washed rind wrapped in strips of spruce.