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Meal families
Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Desserts and Sweet Courses
Salted butter caramel macaron
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Poultry
Roasted duck with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Appetizers and Amuse-bouches
Roquefortins
Toast with Roquefort cheese mixed with walnuts and raisins.
Desserts and Sweet Courses
Coffee and chocolate charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Shellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Shellfish and Seafood
Bay scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Cured Meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Desserts and Sweet Courses
Biscuits roses de Reims charlotte with red berries
Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).
Cheeses
Brie de Nangis
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.