All dishes:

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened raw cow's milk cheese with mould on the rind ripened in grape pomace.

Sea fish

Salmon carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Shellfish and Seafood

Squid a la plancha

Sea fish

Grilled sea bass with anise and grilled fennel

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

Game animals

Doe fillet with cranberries

Game birds

Young partridge with cabbage

Young Partridge : under 8 months old.

Condiments

Basil

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Mushrooms, Vegetables, Pasta and Rice

Meat lasagne

Desserts

Lemon charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Main meals

Sea pot-au-feu

Desserts

Red fruit tart

Main meals

Fish gratin

Desserts

Pineapple with kirsch sirup

Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

Cheeses

Wrängebäck

Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Shoulder of lamb in puff pastry with broad beans

Warm starters

Vol-au-vent financiere

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

Shellfish and Seafood

Seafood carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Desserts

Far Breton with prunes

Cheeses

Patachouffe

Belgium.
Semi-soft cow's milk cheese with a beer-washed rind.

Sea fish

Baked anchovies

Sea fish

Monkfish stew