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Meal families
Shellfish and Seafood
Lobster turban civet with spring garnish
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Cheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Poultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
Shellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
Seafish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Cold starters
Tzatziki
Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.
Pizza, Quiche, Tart, Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.
Seafish
Normandy style sole fillets
Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.