All dishes:

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sheep and Goats

Lamb with blueberries

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Sheep and Goats

Saddle of lamb with garlic cream

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.

Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.

Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Desserts

Walnut and apple tart

Cheeses

Tarentaise reserve cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.

Main meals

Fondue fribourgeoise

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

Shellfish and Seafood

Oysters and lemon

Pork

Peking jambonneau with spices

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

Freshwater fish

Trout with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Pork

Black pudding with potatoes

Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

Desserts

Pound cake

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Game birds

Wood pigeon breast with porcini mushrooms

Sea fish

Grilled sea bass with fennel

Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment