All dishes:

Game animals

Roasted venison with lingonberries

Desserts

Vanilla religieuse

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

Desserts

Warm molten chocolate cake

Cheeses

Neufchâtel

France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.

Pork

Pork roast with chestnut mash

Poultry

Guinea fowl 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.

Cooked meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Poultry

Roast young guinea fowl

Sauces

Bretonne sauce

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

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.

Salads

Caprese salad skewers

Desserts

Peach mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Appetizers

Origano breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Beef

Beef tenderloin with porcini mushrooms

Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

Pizza, Quiche, Tart and Pie

Chicken pie

Desserts

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Pizza, Quiche, Tart and Pie

Tourtière du lac Saint-Jean

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Sheep and Goats

Lamb noisette with herbs

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

Cold starters

Greek-style mushrooms

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.