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Meal families
Poultry
Chicken Vallée d’Auge style
Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.
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Crü di capra
Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Cold starters
Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Pavé du Nord jeune
France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.
Freshwater fish
Artic char with cream sauce
Cream sauce : béchamel sauce with cream.
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Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Crayfish a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Main meals
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
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Pigeon and mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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