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Meal families
Shellfish and Seafood
Whelk tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
Pork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
Mushrooms, Vegetables, Pasta and Rice
Spinach and ricotta cannelloni
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Desserts and Sweet Courses
Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Ice cream and sorbets
Banana split
Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.
Main courses
Corn dog
Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.
Desserts and Sweet Courses
Poached peaches in red wine
Peaches cooked in wine syrup with toasted almonds.
Shellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).
Eggs
Eggs in snow
Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.
Beef
Beef tournedos with peppercorn sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.