All dishes:

Desserts

Peach upside-down cake

Veal

Roasted rack of veal with chanterelles

Cooked meats

Rillettes de Tours

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

Desserts

Sugar crepe

Poultry

Stuffed pigeon with spices

Cheeses

Bay blue

United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.

Cheeses

Queso de Mahón-Menorca tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.

Sea fish

Salmon tartare with herb vinaigrette

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Cheeses

Romans

France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Extra dark chocolate

Served hot.

Sauces

Ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Sea fish

Halibut ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Poultry

Cold duck confit

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.

Cheeses

Good Thunder

United States. Minnesota.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).
Ripening : 3 to 4 weeks.

Poultry

Sauteed turkey with chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Roasted peaches with rosemary

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Desserts

Fig upside-down cake

Others

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Sea fish

Red mullet with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Apricot jam waffle