All dishes:

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

Sheep and Goats

Roasted shoulder 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.

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Desserts

Vanilla religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Sea fish

Surimi

Desserts

Red berry compote

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Cheeses

Stinking bishop

United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.

Condiments

English mustard

Shellfish and Seafood

Marinated bay scallops

Desserts

Pear tart

Sea fish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Warm starters

Bouchée à la reine

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).

Desserts

Bananas flambé

Warm starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry.

Poultry

Potato salad with duck confit

Shellfish and Seafood

Clams

Sea fish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Fruits

Cherries and mascarpone

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

Veal

Veal chop with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.