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Meal families
Furred game
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Cheeses
Bossons macérés
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.
Cheeses
Queso de Mahón-Menorca
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.
Desserts and Sweet Courses
Frangipane cake
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Consommés, Broths and Soups
Lobster gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
Beef
Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Mushrooms, Vegetables, Pasta and Rice
Pasta with pistou sauce
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
Desserts and Sweet Courses
Plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
Desserts and Sweet Courses
Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns
Consommés, Broths and Soups
Ajoblanco
Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.