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Meal families
Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
Cheeses
Tomme de Courchevel
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.
Seafish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Poultry
Peking duck with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Cheeses
Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Sheep and Goats
Seven-hour lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Desserts and Sweet Courses
Framboisier and vanilla cake
Framboisier cake : cake made with raspberries, sponge cake and cream.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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.
Freshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.