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Salads
Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
Desserts and Sweet Courses
Blueberry bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
Seafish
Tuna fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Hot Starters
Spiced pork nem
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
Poultry
Ostrich tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Beef
Rib steak in a salt crust
Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Mushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Seafish
Braised sea bass with fennel
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.