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Sea fish
Sea bass supreme with beurre blanc sauce
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Sauces
Crayfish butter
Butter mixed with finely chopped crayfish meat and often seasoned.
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Boulette d’Avesnes
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.
Main meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.
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Provençal style shad
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
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Leg of lamb en croûte
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Poultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Poultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
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Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.
Veal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.