All dishes:

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Consommé and Soup

Fish a la nage with saffron

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Rabbit

Cider braised rabbit

Desserts

Tocino de cielo

Spain. Catalonia.
Dessert made with egg custard and caramel.

Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

Cheeses

Castelmagno with honey and black truffle

Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Main meals

Macaronade

France. Occitania. Hérault. Sète.
A mixture of pasta and meat or fish with tomato sauce.

Poultry

Sautéed goose foie gras with spices

Served hot.

Desserts

Banana, raisin and rum crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Desserts

Dark chocolate mousse

Dark chocolate : with more than 70% cocoa.

Appetizers

Goat cheese fritters

Desserts

Goat cheese and raspberry trifle

Veal

Veal grenadine with morels

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Main meals

Beef rendang

Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).

Eggs

Cheese omelette

Shellfish and Seafood

Bay scallops with porcini mushrooms

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Warm pear tart with hazelnuts and salted butter caramel

Desserts

Smoked salmon rolls with cottage cheese

Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).