All dishes:

Cheeses

Clonmore

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

Beef

Roast beef

Shellfish and Seafood

Bay scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Desserts

Strawberry tart with raspberry cream

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Desserts

Molten chocolate cake and orange peel

Main meals

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Rabbit

Saddle of rabbit

Offal and tripe

Veal kidney with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Desserts

Brioche french toast with caramelized apples

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Pork

Black pudding with apples and potatoes

Sauces

Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Shellfish and Seafood

Grilled shrimp cocktail

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Others

Hamburger

Dish originating from Germany.
Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.

Offal and tripe

Veal sweetbreads with mustard

Pizza, Quiche, Tart and Pie

Rabbit pie

Mushrooms, Vegetables, Pasta and Rice

Morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Pizza, Quiche, Tart and Pie

Maroilles cheese tart

Shellfish and Seafood

Bay scallops with lime

Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.