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Meal families
Rabbit
Young rabbit fillet with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
Seafish
Grilled sea bass fillets with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Veal
Veal grenadine with vin jaune
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Shellfish and Seafood
Lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Cheeses
Alpha Tolman
United States. Vermont.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 8 to 11 months.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Desserts and Sweet Courses
Frozen zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Poultry
Roasted squab à la goutte de sang
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Seafish
Sea bass with beurre blanc sauce, with shallots and fennel
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Cheeses
Burrata
Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.
Cheeses
Kanternagelkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.