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Meal families
Desserts and Sweet Courses
Apple and rhubarb crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Appetizers and Amuse-bouches
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
Seafish
Grilled sea bream with fennel with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Lamb chopper
United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.
Seafish
Agde-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Seafish
Shad with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Shellfish and Seafood
Tellines with garlic
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo with porcini mushrooms
Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.
Hot Starters
Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Cold starters
Sea bass carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Cheeses
Dancing fern
United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.
Mushrooms, Vegetables, Pasta and Rice
White asparagus with cream vinaigrette sauce
Cream vinaigrette : fresh cream, vinegar, pepper.