All dishes:

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.

Beef

Tournedos Rossini

Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.

Sheep and Goats

Roasted rack of lamb with herbs

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Cheeses

Coulommiers

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with mould on the rind.

Main meals

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all sliced.

Freshwater fish

Stuffed trout

Pair according to the stuffing.

Beef

Flap steak with shallots

Desserts

Pear charlotte with caramel custard

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Desserts

Griottines yule log

Griottines : cherries macerated in kirsch liqueur.

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Warm starters

Shellfish raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Cheeses

Castelmagno and hazelnuts risotto

Sea fish

Marinated anchovies with white wine

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

Braised salmon

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Shellfish and Seafood

Ginger prawn

Condiments

Mint

Beef

Rib steak with red wine sauce

Rib steak : rib of beef with bone attached. Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Desserts

Maltese strawberries

Strawberries with orange juice and Cointreau.

Pizza, Quiche, Tart and Pie

Neapolitan pizza

Pizza made with garlic, basil, mozzarella di Bufala Campana, oregano, tomato, olive oil and sea salt.

Sea fish

Sardines with shallot

Sea fish

Brill in Dieppe sauce

Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.

Consommé and Soup

Beaufort gratin soup

Game birds

Grilled wood pigeon à la goutte de sang with porcini

Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.