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Meal families
Desserts and Sweet Courses
Streusel cake
Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.
Pork
Braised pork chop
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Veal
Veal chop with morel mushrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Shellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
Sauces
Bolognese sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
Sheep and Goats
Roasted leg of lamb with parsley sauce
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Parsley sauce : parsley, lemon juice and olive oil or butter.
Sheep and Goats
Lamb with rosemary and tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Seafish
Fresh anchovies marinated in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Seafish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
Poultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
Seafish
John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Pork
Mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.