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Meal families
Beef
Braised beef chuck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Main courses
Hake rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Main courses
Young wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Salads
Cervelat salad
France. Grand Est. Alsace.
Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.
Can be served with steamed potatoes and hard-boiled eggs.
Desserts and Sweet Courses
Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
Hot Starters
Ficelle picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.
Cheeses
Trifecta
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.
Seafish
Roasted darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
Sheep and Goats
Grilled leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.