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Meal families
Seafish
Sea bass tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Cheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Hot Starters
Lobster raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
Desserts and Sweet Courses
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
Shellfish and Seafood
Provençal scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Sheep and Goats
Leg of lamb with Sarlat style potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Seafish
Brill with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Desserts and Sweet Courses
Strawberry bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
Freshwater fish
Trout with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Desserts and Sweet Courses
Far breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Feathered game
Quail fillet with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Shellfish and Seafood
Bay scallops cassolette porcini mushrooms
Cassolette : individual container for presenting a dish.