All dishes:

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.

Sea fish

Grilled sardines with rosemary

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Appetizers

Cheese straw

Sauces

Melted butter sauce

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Cold starters

Pot-au-feu terrine

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Desserts

Chocolate Fritters

Sauces

Black truffle butter

Black truffle butter : butter with black truffle and Cognac.

Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Desserts

Praline macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Pork

Black pudding with mashed potatoes

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Game animals

Roasted venison

Poultry

Roast chicken with french fries

Offal and tripe

Flambéed veal kidney

Cold starters

Fish pâté

Served hot.

Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Cooked meats

Jambon d’Auvergne

Appetizers

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.