All dishes:

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Shellfish and Seafood

Seafood

Shellfish and Seafood

Clams with white wine, garlic and lemon

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Poultry

Duck breast with lingonberries

Game birds

Young partridge casserole

Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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.

Salads

Tuna and tomato salad with onion

Pork

Pork filet mignon with prunes

Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Game birds

Woodstock of salmis

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

Desserts

Roasted pineapple with caramel

Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Shellfish and Seafood

Lobster fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cold starters

Tzatziki

Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.

Beef

Maultaschen

Germany. Baden-Württemberg.
Ravioli stuffed with meat, pan-fried until golden then poached in broth.
Served with a green salad.

Veal

Veal escalope with morel mushrooms

Desserts

Apple dartois

Dartois : two strips of puff pastry surrounding a filling.

Cold starters

Crab mayonnaise salad

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.