Our food list :

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Gaspacho : soup made from blended raw vegetables and served cold.

Cassolette : individual container for presenting a dish.

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.

Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Served cold.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

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

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Spring vegetables : vegetables harvested before reaching full maturity.

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Vietnam.

Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).

Served cold.

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

Turban : dish presented in a crown shape.

Spring garnish : carrots, onions, turnips, peas…