All dishes:

Desserts

Gingerbread charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Touraine.
Hot bread roll stuffed with white beans.
Mojette beans : white beans from Vendée.

Warm starters

Pan fried duck foie gras escalope with raspberry vinegar

Cooked meats

Goose paté with goose foie gras and black truffle

Desserts

Red fruit dessert

Cooked meats

Grilled andouillette sausage skewers with shallots

Sausage cooked with white wine, butter and shallot.

Beef

Bœuf à la mode en gelee

A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

Poultry

Casseroled squab

Desserts

Cherry mirlitons

Desserts

Plum pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Main meals

Beef cheek hachis parmentier with black truffle

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Desserts

Walnut baklava

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Main meals

Seafood gumbo

United States. Louisiana.
Gumbo : vegetable stew (celery, onion, pepper) with a thick and very fragrant broth to which seafood (usually crab, shrimp or lobster) or meat (quail, duck, chicken and smoked meat : andouille, ham, sausage) is added at the end of cooking.
Usually served with rice.

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagne with mixed herbs

Sauces

Brown butter sauce

Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.

Veal

Veal curry

Poultry

Green curry chicken

Green curry : Thai speciality. Complex combinations of spices or herbs (green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root, red turmeric, roasted cilantro (coriander) and cumin seeds, white peppercorns, shrimp paste and salt) with coconut milk, palm sugar and fish sauce.
Pair according to the hotness of the spices.

Cheeses

L’Amuse Signature Gouda

Netherlands.
Hard raw cow's milk wrapped in orange wax.
Ripening : 2 years.

Beef

Steak au poivre

Beef meat flambéed in Cognac and served with peppercorn sauce flavored with white wine, Marsala or Porto and possibly accompanied by mustard.

Appetizers

Anchovies and olives

Cheeses

Banon

France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.

Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Semi-soft pasteurized goat's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 45 days minimum.

Offal and tripe

Veal sweetbreads terrine