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Meal families
Mushrooms, Vegetables, Pasta and Rice
Endive with Bechamel
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Main courses
Chicken colombo
France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.
Freshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Desserts and Sweet Courses
Lemon and mascarpone mousse
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
Offal and tripe
Roast veal kidney with horseradish sauce
Horseradish sauce : velouté with grated horseradish added.
Shellfish and Seafood
Sautéed bay scallops with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Cheeses
Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Cheeses
L’Etivaz
Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.
Poultry
Stuffed capon with morel msuhrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.