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Meal families
Desserts and Sweet Courses
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
Seafish
Catalan anchovies
Anchovy fillets with red peppers, drizzled with olive oil, garlic, lemon juice, and parsley.
Cheeses
Aiglon aux herbes
France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.
Shellfish and Seafood
Sautéed scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
Sheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.
Mushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
Cheeses
Coach farm triple cream goat cheese
United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.
Cheeses
Brie de Meaux
France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.
Sauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
Salads
Piedmontese salad
France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.
Desserts and Sweet Courses
Mandarin bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
Seafish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.