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Sea fish
Brill with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
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Brique du Forez
France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.
Sauces
Crayfish butter
Butter mixed with finely chopped crayfish meat and often seasoned.
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Golden sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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Scallops breton style
Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.
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Avocado tartare with crab
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Poulette sauce
Poulette sauce : mushroom velouté with chopped parsley and lemon juice.
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Rogue river blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.
Cooked meats
Rillettes
Pork meat slowly cooked over low heat in its own fat.
Served cold.
Appetizers
Summer roll
Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.
Shellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
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Cod with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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