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Meal families
Poultry
Chicken supreme with chanterelles
Poultry supreme : all the white meat from the breast and wings of poultry.
Shellfish and Seafood
Bay scallops in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Cheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.
Offal and tripe
Bordeaux style veal kidney
Kidney cooked in red wine and finished with Bordelaise sauce.
Desserts and Sweet Courses
Mille-feuille
Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
Beef
Rib steak with bourguignonne sauce
Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
Shellfish and Seafood
Small oysters
Small oysters (number 5 : between 30 and 45 grams).
Don't forget the bread and butter as an accompaniment.
Poultry
Chicken wings with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.