All dishes:

Cheeses

Charloe

United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

Poultry

Braised duck with mushrooms

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Poultry

Squab with duck foie gras and black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Cheeses

Schloss

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Cheeses

Coolea with cumin seed

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.

Sauces

Black truffle butter

Black truffle butter : butter with black truffle and Cognac.

Sauces

Anchovy toast

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

Poultry

Goose foie gras in brioche

Served hot.

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Cheeses

Shropshire blue

United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Warm starters

goat cheese and honey puff pastry

Shellfish and Seafood

Sautéed bay scallops with olive oil

Sheep and Goats

Lamb with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

Sauces

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Salads

Avocado and salmon salad

Freshwater fish

Pike and leek purée with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.