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Meal families
Cold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Sheep and Goats
Grilled lamb chops with herbes de Provence
Chops served with tomatoes and garlic cooked in oil.
Salads
Museau vinaigrette
Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.
Mushrooms, Vegetables, Pasta and Rice
French-style peas
Peas cooked with butter, onions, salad and herbs.
Shellfish and Seafood
Lobster with linden butter sauce
Linden butter sauce : creamed linden infusion, reduced, then buttered.
Poultry
Pigeon wings with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Cold starters
Fish aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Cheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.
Offal and tripe
Abignades
France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.
Cured Meats
Andouillette with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
Served hot.
Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
Furred game
Venison fillet with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.