All dishes:

Main meals

Polish meat pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Filled with minced meat, cabbage, and mushrooms.
Served hot or cold.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Beef

Charolais beef pavé with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Veal

Braised veal tendron

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pizza, Quiche, Tart and Pie

Pizza pescatore

Pizza made with mussels and squid.

Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Sea fish

Roasted cod fillets with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Sea fish

Tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Apricot and rhubarb tart

Main meals

Fish curry

Desserts

Mandarin bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Mushrooms, Vegetables, Pasta and Rice

Penne rigate with arrabiata sauce

Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.

Poultry

Goose foie gras

Served cold.

Salads

Duck foie gras salad

Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

Warm starters

Apple and Camembert cheese gratin

Sea fish

Provençal grilled sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Honey glazed salmon with lemon

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Desserts

Red berry mousse

Game animals

Jugged hare with sautéed porcini mushrooms

Poultry

Chicken wings with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Citrus fruit tart

Shellfish and Seafood

Roasted lobster with spices