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Meal families
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with poultry broth.
Shellfish and Seafood
Bay scallops with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Beef
Roasted rib steak with red wine sauce
Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Freshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
Seafish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Pear and vanilla 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.
Poultry
Chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.