All dishes:

Sauces

Ravigote sauce

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Beef

Estouffade of beef

Estouffade : cooked slowly with very little liquid in a closed container.

Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Salads

Smoked salmon salad

Cheeses

Tilsiter Switzerland

Switzerland.
Hard, raw cow's milk cheese with a washed rind.
Ripening : 3 months minimum.
Red label.

Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 36 months.

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Appetizers

Zucchini fritters

Sea fish

Marinated anchovies

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Mushrooms, Vegetables, Pasta and Rice

Clams risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Desserts

Tabbouleh with fruits

Fruits : citrus fruit, mango and apple sweetened with orange honey.

Desserts

Strawberries Cardinal

Strawberries covered with crushed raspberries and flaked almonds, flavored with a liqueur (usually kirsch).

Pork

Rouelle of pork with mojette beans

Rouelle : a thick slice of meat cut from the hind leg.
Mojette beans : white beans from Vendée.

Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

Sauces

Peppercorn sauce

Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Salads

Langoustines salad in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Grilled spiny lobster with fleur de sel

Shellfish and Seafood

Cockles a la nage with limon and shallot

Veal

Veal frikandel

Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.

Mushrooms, Vegetables, Pasta and Rice

Eggplant gratin

Beef

Rib steak with hot andalouse sauce

Hot andalouse sauce : tomato velouté with garlic, parsley and sweet pepper.

Cheeses

Asiago d’allevo

Italy. Trentino-Alto Adige.
Hard, cow's milk cheese.

Desserts

Walnut meringue tart with honey caramel sauce