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Meal families
Appetizers and Amuse-bouches
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Shellfish and Seafood
Scallops cassolette with porcini mushrooms
Cassolette : individual container for presenting a dish.
Pork
Braised pork leg slice with potatoes
Leg slice : thick, round slice cut crosswise from the shank.
Pizza, Quiche, Tart, Pie
Fouée with mojette beans
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.
Desserts and Sweet Courses
Banana, raisin and rum crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Poultry
Supreme of fattened chicken
Poultry supreme : all the white meat from the breast and wings of poultry.
Shellfish and Seafood
Moules marinière served cold
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Poultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
Shellfish and Seafood
Langoustine tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.