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Hot Starters
Lobster raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Appetizers and Amuse-bouches
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
Desserts and Sweet Courses
Apricot charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Desserts and Sweet Courses
Apple and walnut crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Cured Meats
Lomo embuchado
Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.
Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
Cheeses
Brie de Montereau
France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.
Cheeses
Old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.
Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
Seafish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Valençay
France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Sauces
Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.