All dishes:

Mushrooms, Vegetables, Pasta and Rice

Vegetable lasagna

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Shellfish and Seafood

Scallops with porcini

Game birds

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Red wine poached pear

Desserts

Rice pudding with dried fruit

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Shellfish and Seafood

Crayfish and Newburg sauce

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

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Cheeses

Le bleu 1924

France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Praline merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Desserts

Merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Cooked meats

Jamón ibérico

Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).

Poultry

Poultry quenelles with fresh cream

Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Scallops with porcini mushrooms

Poultry

Squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Sheep and Goats

Leg of lamb with tarbais beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Warm starters

Crottin de Chavignol puff pastry

Sea fish

Balik salmon

Balik : smoked salmon from a fillet cut from the back of the salmon.

Poultry

Duck confit with garden salad