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Meal families
Shellfish and Seafood
Bay scallops with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
Poultry
Cold fried chicken with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Freshwater fish
Trout tartare and green asparagus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Cheeses
St. Malachi
United States. Pennsylvania.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 months minimum.
Desserts and Sweet Courses
Mendiant
France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.
Sheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
Main courses
Mushroom and cabbage pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
Hot Starters
Spanakopita
Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.
Main courses
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Cheeses
Dry Jack Monterey
United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 7 months minimum.
Veal
Roman-style saltimbocca
Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.