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Meal families
Main courses
Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
Poultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Mushrooms, Vegetables, Pasta and Rice
Hummus
Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.
Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Desserts and Sweet Courses
Frozen zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Freshwater fish
Bordeaux style sturgeon
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cheeses
Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
Shellfish and Seafood
Bay scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Shellfish and Seafood
Scallop fricassee with fresh cream
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Sauces
Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.