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Meal families
Freshwater fish
Fish quenelles with americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Poultry
Salmi of duckling
Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.
Desserts and Sweet Courses
Frangipane
Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.
Cheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Cheeses
Tomme des Pyrénées
France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.
Shellfish and Seafood
Spiny lobster Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
Feathered game
Provençal quail skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Cheeses
Sapore del piave
Italy. Veneto. Oderzo.
Pressed and cooked cheese made from pasteurized cow’s milk.
Ripening : over 12 months.
Main courses
Mique lotoise
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.
Main courses
Fish tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Cheeses
Monsieur-Fromage
France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.