All dishes:

Cheeses

Malakoff

France. Normandie. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind younger than the Gournay cheese.

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Poultry

Grilled duck

Warm starters

Cheese puff pastry

Sauces

Hollandaise sauce with mustard

Cheeses

Cashel blue

Ireland. Tipperary.
Semi-soft pasteurized whole cow's milk cheese with a natural rind.

Cheeses

Dorset

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.

Appetizers

Blue cheese and pear toast

Eggs

Omelette cake

Poultry

Aiguillette of guinea fowl with sauce poivrade

Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Offal and tripe

Braised veal sweetbreads with endive fondue

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Shellfish and Seafood

Provencal Bay scallop

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue-veined cow's milk cheese with mould on the rind.

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : very thin slices with a dash of lemon and olive oil.

Desserts

Strawberry trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

Main meals

Schiffala

France. Alsace.
Smoked pork shoulder with sour turnips.
Usually served with a potato salad, onions and pickles.

Sauces

Perigourdine sauce

Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Sea fish

Roast sea bream

Veal

Veal medallion with porcini and potato

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Desserts

Pear bourdaloue

Pear and frangipane pie sprinkled with crushed macaroons

Shellfish and Seafood

Seared bay scallop with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Sheep and Goats

Spit-roasted lamb with thyme

Sea fish

Grilled sea bass with fennel in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sea fish

Sea bass tartar