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Meal families
Cheeses
Pecorino sardo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.
Beef
Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Shellfish and Seafood
Scallops and persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Seafish
Red mullet with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
Cheeses
Taupinière du Poitou
France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Shellfish and Seafood
Sautéed scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
Desserts and Sweet Courses
Almond miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Main courses
Shrimp dim sum
Dish of small bites or individual portions served in small bamboo steamers or on small plates.
Sheep and Goats
Potato crusted saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Consommés, Broths and Soups
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.