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Meal families
Offal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Shellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Hot Starters
Tempura
Japan.
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.
Cured Meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Shellfish and Seafood
Shrimp with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Mushrooms, Vegetables, Pasta and Rice
Green asparagus with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Beef
Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Desserts and Sweet Courses
Red berry trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
Sheep and Goats
Roast knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Poultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Desserts and Sweet Courses
Peach cobbler
United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.
Shellfish and Seafood
Sautéed bay scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
Shellfish and Seafood
Blanquette of scallops with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Pizza, Quiche, Tart, Pie
Seafood quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Shellfish and Seafood
Sautéed langoustine with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.