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All dishes:
Meal families
Cheeses
Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Miscellaneous
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
Shellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
Mushrooms, Vegetables, Pasta and Rice
Morel mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Seafish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
Poultry
Chicken supreme with mushrooms
Poultry supreme : all the white meat from the breast and wings of poultry.
Seafish
Salmon and tuna ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Cheeses
Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
Desserts and Sweet Courses
Strawberry trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
Desserts and Sweet Courses
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Freshwater fish
Roasted pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.