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Meal families
Desserts and Sweet Courses
Chocolate religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
Cheeses
Kachkéis
Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
Main courses
Gratin savoyard
Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.
Cured Meats
Andouille de Vire with cider sauce
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.
Mushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Hot Starters
Goat cheese raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Sheep and Goats
Lamb noisette with herbs
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Cheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
Veal
Braised veal shank
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Sheep and Goats
Roasted saddle of lamb with garlic and thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Appetizers and Amuse-bouches
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Seafish
Steamed John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Miscellaneous
Jambon-beurre
France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
Shellfish and Seafood
Oysters a l’américaine
Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.