Main meals
Lorraine style potée
Soup with slices of toasted bread and vegetables covered with pork.
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Shellfish and Seafood
Scallops skewers with coral sauce
Coral sauce : roe of scallops mixed with fresh cream and spices.
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Roasted pike with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
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Roasted leg of lamb and spring garnish
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Mushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.
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Bordeaux style wild boar fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Cold moules mariniere
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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