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Meal families
Mushrooms, Vegetables, Pasta and Rice
French-style peas
Peas cooked with butter, onions, salad and herbs.
Cheeses
Niolo
France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
Cheeses
Gournay
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.
Seafish
Grilled sea bass with fennel and beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Sauces
Cocktail sauce
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
Hot Starters
Maroilles waffle
Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.
Seafish
Poached pavé of salmon with hollandaise sauce
Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Seafish
Blanquette of turbot
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
Poultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.