1. A short-grained rice used to prepare risotto.
2. A combination of chopped raw vegetables for sautéing.
3. Béarnaise uses shallots and tarragon instead of lemon juice.
4. Soup made with a puree of crustaceans / vegetables.
5. Apples
6. A fine-meshed conical strainer for straining sauces.
7. Tiny gherkins pickled in seasoned wine or cider vinegar.
8. It comes from the Beluga sturgeon.
9. Hors d’oeuvres or small titbits served as appetisers.
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