All dishes:

Poultry

Stuffed guinea fowl with chanterelle

Main meals

Ossobuco

Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.

Poultry

Duck breast with olives

Sauces

White sauce

Heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

Desserts

Far Breton with prunes

Beef

Braised oxtail

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

Desserts

Chocolate marquise with caramel sauce

Iced chocolate dessert.

Appetizers

Anchovy butter

Softened butter mixed with mashed anchovies, garlic and sometimes herbs.

Veal

Spring sautéed veal

Spring vegetables : vegetables harvested before reaching full maturity.

Appetizers

Goat cheese toast with smoked salmon

Cooked meats

Catalan cold cuts

Poultry

Green curry chicken

Green curry : Thai speciality. Complex combinations of spices or herbs (green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root, red turmeric, roasted cilantro (coriander) and cumin seeds, white peppercorns, shrimp paste and salt) with coconut milk, palm sugar and fish sauce.
Pair according to the hotness of the spices.

Salads

Raw mushroom salad

Cold starters

Vegetarian pâté

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Frozen cherry soufflé

Served hot.

Sheep and Goats

Roast sisteron lamb

Young lamb (70 to 150 days).

Poultry

Duck breast Rossini

Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.

Sauces

Shrimp sauce

Fish velouté mixed with shrimp butter.

Ice cream and sorbets

Red fruit sorbet

Pizza, Quiche, Tart and Pie

Young wild boar pie

Pizza, Quiche, Tart and Pie

Acadian tourtière

Canada. Quebec.
Pie made with pork meat (50% minimum) cut into cubes and flavored with: cinnamon, cloves.
The meat can be accompanied by other meats (beef, turkey, game, etc.), celery, bacon, onion, potatoes, etc.

Desserts

Apple crumble with almonds

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Others

Chop suey

Meat (beef, pork or chicken) or shrimps cooked with vegetables (celery, cabbage, bean sprouts) bound with a starch-thickened sauce.
Usually served with rice.