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Meal families
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with poultry broth.
Salads
Greek salad
Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.
Pizza, Quiche, Tart, Pie
Pâté gaumais
Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Green asparagus with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Beef
Rib steak in a salt crust
Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Desserts and Sweet Courses
Peach miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Main courses
Lorraine style potée
Soup with slices of toasted bread and vegetables topped with cured meats.
Cold starters
Celery root remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
Pork
Catalan pork cheek
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Cold starters
Langoustines with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Main courses
Souvlaki
Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.
Seafish
Monkfish with Romesco sauce
Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.
Mushrooms, Vegetables, Pasta and Rice
Clam risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.