All dishes:

Shellfish and Seafood

Plancha-seared langoustine with black pepper

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poultry

Grilled duck breast with blackcurrant sauce

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

Poultry

Spit-roasted capon

Cheeses

Grilovaný Hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind grilled.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Poultry

Chicken tikka masala

Pieces of chicken marinated in spices and yogurt and baked in the oven.

Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

Cooked meats

Pâté de campagne with black pepper

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Poultry

Chicken supreme with black truffle slices

Poultry supreme : all the white meat from the breast and wings of poultry.

Poultry

Guinea fowl with white grapes

Shellfish and Seafood

Scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.

Sheep and Goats

Leg of lamb with forty cloves of garlic

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

Freshwater fish

Carp in beer

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

Sea fish

Blanquette of turbot

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Sea fish

Salmon in parchment with herb sauce

Sea fish

Sea bream with white wine