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Meal families
Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Salads
Langoustines salad with orange butter and tarragon
Orange butter : reduced orange juice with butter and cream.
Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Cheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Main courses
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
Cheeses
Queso de Mahón-Menorca artesano tierno
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, white in color.
Ripening : 21 to 60 days.
Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Desserts and Sweet Courses
Chocolate pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Cheeses
Shepherd’s delight
United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Seafish
Blanquette of monkfish
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Main courses
Vegetable tajine
Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).
Cold starters
Salmon tataki with wasabi
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)