All dishes:

Desserts

Walnut macarons

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

Ice cream and sorbets

Apricot sorbet

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Desserts

Bitter chocolate tart with vanilla ice cream

Desserts

Chestnut mousse

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

Sea fish

Red mullet fillets with olive oil

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

Poultry

Pigeon and mallard salmis

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

Pizza, Quiche, Tart and Pie

Comté cheese and walnut pie

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

Desserts

Chocolate mousse with morello cherries

Desserts

Roasted pineapple with caramel and vanilla ice cream

Sea fish

John Dory with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Dark and white chocolate mousse with saffron

Cheeses

Sainte-Maure de Touraine

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.

Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Main meals

Baked Mont d’or with potatoes

Poultry

Roast chicken with sweet spices

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

Apple bavarian cream

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

Appetizers

Smoked trout canapé

Desserts

Apple fritters