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Meal families
Main courses
Paella valenciana
The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.
Shellfish and Seafood
Provençal Bay scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Cured Meats
Oreiller de la Belle Aurore
Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.
Beef
Grilled beef 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.
Beef
Chateaubriand Vert-pré
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.
Cheeses
Rogue river blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.
Sheep and Goats
Roasted shoulder of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Mushrooms, Vegetables, Pasta and Rice
Carrots Vichy
Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.
Desserts and Sweet Courses
Blancmange
Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
Freshwater fish
Sautéed pike-perch and spring garnish with beurre blanc sauce
Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Vanilla charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.