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All dishes:
Meal families
Main courses
Venison hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
Seafish
Grilled sole with melted butter
Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.
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.
Sheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…
Poultry
Chicken Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
Poultry
Duck foie gras 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.
Seafish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Cheeses
Fribourg
Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Freshwater fish
Trout with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Cold starters
Crab aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Cold starters
Avocado tartare with crab
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Main courses
Aligot
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
Sheep and Goats
Roasted rack of lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.