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Meal families
Sauces
Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
Cheeses
Cancoillotte
France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
Poultry
Grilled chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
Cold starters
Black radish and herb butter
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
Cheeses
Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.
Sheep and Goats
Grilled lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Shellfish and Seafood
Roasted lobster with sweet spices
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
Brie fermier
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Desserts and Sweet Courses
Caramel and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
Cheeses
French gruyère
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.
Sheep and Goats
Knuckle of lamb with thyme
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.