All dishes:

Desserts

Melon soup

Desserts

Roasted figs with vanilla ice cream

Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Salads

Grilled chicken salad

Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Game animals

Marinated venison with huntsman sauce

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

Shellfish and Seafood

Roasted spiny lobster with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Veal

Roasted veal grenadine

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

Cheeses

Old Gouda

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.

Sea fish

Marinated salmon in lemon juice with ginger

Appetizers

Parma ham bruschetta

Others

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Shellfish and Seafood

Grilled scallops

Desserts

White wine poached pear

Shellfish and Seafood

Whelks

Main meals

Oxtail daube with red wine

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

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

Main meals

Tablier de sapeur with tartare sauce

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

Shellfish and Seafood

Scallops with black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Offal and tripe

Provençal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.