Desserts
Blueberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
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Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Veal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
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Moussaka
Speciality of the Balkans and the Middle East.
Dish made up of layers of minced mutton, aubergine, onion and tomato.
Shellfish and Seafood
Marinated scallops in olive oil and lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Provencal wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Scallops and black truffle zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
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Chow mein
Meat (beef, pork or chicken) or shrimps cooked with vegetables (celery, cabbage, bean sprouts) bound with a starch-thickened sauce.
Serve with stir-fried noodles (Yakisoba).