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Meal families
Main courses
Poutreille
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.
Desserts and Sweet Courses
Malakoff Charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Main courses
Hochepot stew
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Miscellaneous
Snails cassolette with chanterelles
Cassolette : individual container for presenting a dish.
Desserts and Sweet Courses
Red berry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Shellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.
Main courses
Mique lotoise
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.
Seafish
Duo of John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Salads
Apple and walnut salad
Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.
Beef
Beef tongue with sauce ravigote
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
Poultry
Braised pigeon
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
Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Desserts and Sweet Courses
Eggs in snow with pink pralines
Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.