All dishes:

Desserts

Profiteroles au chocolat

Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Poultry

Duck ham

Sheep and Goats

Confit lamb with eggplant

Appetizers

Accras cod

Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.

Shellfish and Seafood

Crayfish gratin with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sheep and Goats

Herb roasted leg of lamb

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

Freshwater fish

Fried gudgeons

Sheep and Goats

Rosemary lamb with ratatouille

Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cheeses

Tilsiter Switzerland

Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.

Desserts

Plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Pork

Ham with cream sauce

Cream sauce : béchamel sauce with cream.
Served hot.

Cheeses

Bayley hazen blue

United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Game birds

Roast quail with figs

Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Cheeses

Chiriboga blue

Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.