Sea fish
John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Meal families
Poultry
Duck Montmorency
Duck served with a poultry cream sauce and Montmorency cherries.
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Scallop carpaccio with black truffle oil
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Mont Saint-Francis
United States. Indiana.
Raw goat's milk semi-hard cheese with a yellow washed rind.
Mushrooms, Vegetables, Pasta and Rice
Porcini fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Slab of salmon with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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Damson pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Pineapple surprise
Pineapple slices topped with caramel and covered with a brioche soaked in cream.
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