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Meal families
Cheeses
Bleu du Queyras
France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.
Seafish
Grilled red mullet with tapenade and mashed potato with olive oil
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Poultry
Roasted duckling à la goutte de sang
Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Cheeses
Villageois cendré
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Feathered game
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Sheep and Goats
Seven hour braised leg of lamb with sweet potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Freshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Seafish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Mushrooms, Vegetables, Pasta and Rice
Prawn risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Miscellaneous
Lamb and chicken gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
Main courses
Aligot and grilled sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.