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Meal families
Mushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette and fresh cream sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
Veal
Veal rump steack with morel mushrooms and a cream sauce
Cream sauce : béchamel sauce with cream.
Offal and tripe
Lamb sweetbreads with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
Pork
Pork cheek a la catalane
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Seafish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Sheep and Goats
Salt-crusted lamb
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Offal and tripe
Braised veal sweetbreads with spices
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Desserts and Sweet Courses
Apple strudel
Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.