All dishes:

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Poultry

Glazed fattened chicken with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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.

Sea fish

Smoked salmon with juniper berries

Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Game animals

Marinated venison

Pork

Pork roast with apricot

Mushrooms, Vegetables, Pasta and Rice

Farcis

A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.

Sauces

Charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Sheep and Goats

Milk fed lamb fillet with thymes

Shellfish and Seafood

Winkles boiled in water

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Shellfish and Seafood

Poached scallops

Beef

Roasted hanger steak

Desserts

Cherry and raspberry clafoutis

Desserts

Fig meringue cake

Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Desserts

Exotic fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Goose foie gras with white grapes

Served cold.

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

Beef

Maultaschen

Germany. Baden-Württemberg.
Ravioli stuffed with meat, pan-fried until golden then poached in broth.
Served with a green salad.

Poultry

Duck a l’orange with spices

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Poultry

Supreme of fattened chicken

Poultry supreme : all the white meat from the breast and wings of poultry.