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Meal families
Mushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
Poultry
Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Shellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Mushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Poultry
Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Seafish
Salt-crusted sea bass
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Cheeses
Provolone dolce
Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with calf rennet.
Ripening : 2 to 4 months.
Pizza, Quiche, Tart, Pie
Quiche
Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Pork
Diots with polenta
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.