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Consommés, Broths and Soups
Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.
Seafish
Halibut fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Seafish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Cheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Poultry
Chicken fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Beef
Grilled entrecote with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Feathered game
Roast young partridge with spring vegetables
Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.
Desserts and Sweet Courses
Raspberry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Cheeses
Sainte-Maure de Touraine
France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.
Poultry
Roasted capon with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
Main courses
Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Furred game
Haunch of wild boar with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Desserts and Sweet Courses
Eggs in snow with pink pralines
Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.