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Meal families
Seafish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.
Freshwater fish
Fish quenelles with americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Shellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Shellfish and Seafood
Spiny lobster Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
Hot Starters
Goat cheese raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Desserts and Sweet Courses
Apple Flammkuchen
Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.