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Meal families
Veal
Roasted rack of veal with cream and morels
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Desserts and Sweet Courses
Cherry gratin with zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Poultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
Mushrooms, Vegetables, Pasta and Rice
Cockle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Desserts and Sweet Courses
Peach crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Main courses
Vegetable tajine
Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).
Veal
Sautéed veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Sheep and Goats
Leg of lamb with Sarlat style potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.