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Meal families
Cured Meats
Roasted andouille de Guéméné with apple compote and white wine sauce
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Furred game
Haunch of wild boar with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Shellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.
Cheeses
Carré du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.
Cured Meats
Salami
Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.
Seafish
Salmon in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Seafish
Grilled sea bream a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Appetizers and Amuse-bouches
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
Cheeses
Rogeret des Cévennes
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.
Sheep and Goats
Saddle of lamb in salt crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Poultry
Chicken supreme with chanterelles
Poultry supreme : all the white meat from the breast and wings of poultry.
Poultry
Chicken supreme with goat cheese
Poultry supreme : all the white meat from the breast and wings of poultry.