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Meal families
Veal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Sauces
Porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
Rabbit
Young rabbit with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
Cheeses
Olivia
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron.
Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.
Desserts and Sweet Courses
Damson pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Mushrooms, Vegetables, Pasta and Rice
Bordeaux-style porcini mushrooms
Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
Cold starters
Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
Desserts and Sweet Courses
Walnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
Shellfish and Seafood
Squid in american 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."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."
Salads
Mesclun with goat cheese
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.