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Meal families
Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Freshwater fish
Fish quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Hot Starters
Lobster raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Cured Meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.
Veal
Veal grenadine with vin jaune
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Cheeses
Camisard
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.
Poultry
Chicken en barbouille
France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.
Desserts and Sweet Courses
Black fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Veal
Veal chop with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Desserts and Sweet Courses
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.