All dishes:

Cheeses

Etxegarai

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.

Poultry

Sautéed duck foie gras with roasted figs

Served hot.

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

Sheep and Goats

Roasted rack of lamb with sweet spices

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.

Desserts

Molten chocolate and raspberry cake

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Pork

Pork filet mignon with mustard

Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Offal and tripe

Bordeaux style tricandilles

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.

Cheeses

Murol

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.

Desserts

Pineapple meringue tart

Shellfish and Seafood

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

Sauces

Poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Cold starters

Salmon pâté

Served cold.

Poultry

Young guinea fowl with Armagnac

Desserts

Coffee charlotte

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

Shellfish and Seafood

Langoustine tartare with oysters

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Pleasant ridge reserve extra-aged

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 15 to 20 months.