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Meal families
Shellfish and Seafood
Shrimp raviole with langoustine
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Desserts and Sweet Courses
Peach bourdaloue
Peach and frangipane pie sprinkled with crushed macarons.
Cheeses
Comté vieux
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.
Shellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
Seafish
Trout fillets Gravlax
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Sauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
Shellfish and Seafood
Spider crab and pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.
Consommés, Broths and Soups
Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.
Seafish
Salmon with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Hot Starters
Quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Offal and tripe
Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Shellfish and Seafood
Shrimp tempura
Tempura : japanese speciality. Fritter of seafood or vegetables.
Poultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.