All dishes:

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Offal and tripe

Veal sweetbread mille-feuille with morels

Sheep and Goats

Roast baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cheeses

Crumbly Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 to 8 weeks.

Rabbit

Young rabbit with prunes

Salads

Avocado and salmon salad

Pizza, Quiche, Tart and Pie

Salmon pie

Shellfish and Seafood

Scallop tartare

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

Sea fish

Grilled turbot

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.

Others

Oriental style pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Game birds

Roast wood pigeon with porcini mushrooms

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Main meals

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.

Sheep and Goats

Knuckle of lamb with olives

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Desserts

Doughnuts

Poultry

Stuffed capon with mushroom and chestnuts

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sauces

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Desserts

French toast

Cheeses

Reblochon fermier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.

Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini