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Meal families
Feathered game
Young partridge salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Shellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
Poultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
Desserts and Sweet Courses
Chocolate and orange marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
Mushrooms, Vegetables, Pasta and Rice
Mussel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Desserts and Sweet Courses
Pineapple sable
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
Seafish
Monkfish in red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Shellfish and Seafood
Bay scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Mushrooms, Vegetables, Pasta and Rice
Green asparagus with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Canelé of Bordeaux
France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.
Seafish
Salmon tartare with herb vinaigrette
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.