All dishes:

Cheeses

Ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Cheeses

Ardrahan

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.

Poultry

Roast young guinea fowl

Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Sheep and Goats

Leg of lamb with juniper berries

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

Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.

Poultry

Roast duck leg

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Freshwater fish

Roasted eel

Desserts

Pear in syrup

Veal

Veal paupiettes with fresh cream

Desserts

Red berry compote

Desserts

Apple upside-down cake

Sheep and Goats

Braised lamb shank

Desserts

Red berry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Poultry

Chicken with wine vinegar

Freshwater fish

Fried bleak

Offal and tripe

Veal sweetbreads with asparagus tips

Poultry

Stuffed pigeon with black truffle

Poultry

Bresse chicken with morels

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Shellfish and Seafood

Scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.

Desserts

Praluline