All dishes:

Desserts

Pineapple trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Sea fish

Grilled red mullet fillets

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Main meals

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Appetizers

Blue cheese toast

Main meals

Young wild boar daube

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

Poultry

Warm goose foie gras

Sea fish

Cod brandade with mashed potatoes

Brandade with mashed potatoes.

Warm starters

Goat cheese aumoniere

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.

Pork

Pork filet mignon with prunes

Veal

Sauteed veal with black olives

Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Pizza, Quiche, Tart and Pie

Seafood pie

Freshwater fish

Pike quenelles with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Cold starters

Porcini carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Shellfish and Seafood

Sautéed bay scallops with spinach

Cheeses

Sheep’s milk cheese with quince jelly

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Sea fish

Blanquette of turbot

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.