All dishes:

Shellfish and Seafood

Seafood soufflé

Served hot.

Shellfish and Seafood

Langoustine with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Cheeses

Rigotte de Condrieu

France. Rhône-Alpes. Loire.
Soft-ripened raw goat's milk cheese with natural rind annatto colored.

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Cheeses

Wabash Cannonball

United States. Indiana.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 7 to 10 days.

Game birds

Casseroled young partridge

Sea fish

Hake fillet with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Poultry

Chicken quenelles with fresh cream

Eggs

Provencal style poached eggs

Poached eggs with garlic, onion, parsley, tomato and bread.

Pork

Moo shu pork

Northern China.
Sliced or shredded pork chop meat mixed with scrambled eggs, wheat noodles, onions and possibly thinly sliced wood ear mushrooms (black fungus), sliced bamboo shoots seasoned with peanut oil.

Sheep and Goats

Stew of lamb with broad beans

Shellfish and Seafood

Bay scallop a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Desserts

Cinnamon brownie

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Shellfish and Seafood

Roasted spiny lobster with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Shellfish and Seafood

Lobster americaine

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Cheeses

Anabasque

United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.

Shellfish and Seafood

Seared bay scallop with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Salads

Fattoush

Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.

Condiments

Saffron

Poultry

Duck breast cooked over vine shoots

Pizza, Quiche, Tart and Pie

Pigeon pie

Main meals

Tablier de sapeur with tartar sauce

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Usually served with steamed potatoes.