All dishes:

Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.

Poultry

Roasted duckling

Duckling : young duck.

Poultry

Salmi of duckling

Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.

Shellfish and Seafood

Grilled spiny lobster

Poultry

Peking duck

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.

Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

Shellfish and Seafood

Shrimp gratin

Desserts

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

Game birds

Roast quail with black and white grapes

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

Veal

Roasted rack of veal with garlic and rosemary

Desserts

Apricot tart

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

Poultry

Roasted duck with black olives

Desserts

Kiwi pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Bear hill

United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.

Pizza, Quiche, Tart and Pie

Green asparagus quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sheep and Goats

Lamb navarin with spices

Navarin : stew.

Sea fish

Roasted sea bream

Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Plum and walnut cream meringue tart

Shellfish and Seafood

Roasted lobster with spices

Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.