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Meal families
Seafish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
Beef
Beef tenderloin with duck foie gras and bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Seafish
Grilled red mullet with an anchovy butter
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Beef
Braised oxtail
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Appetizers and Amuse-bouches
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Appetizers and Amuse-bouches
Origano breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Pork
Black pudding with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.