All dishes:

Main meals

Veal curry

Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

Pizza, Quiche, Tart and Pie

Seafood quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.

Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Veal

Roasted veal chop and oven-baked potatoes

Poultry

Bordeaux style duck confit

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

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Desserts

Red berry dessert

Poultry

Chicken with cream sauce and mushrooms

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Roasted shoulder of lamb

Shellfish and Seafood

Sautéed bay scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Smoked salmon salad

Consommé and Soup

French onion soup

Poultry

Squab with duck foie gras and black truffle in puff pastry

Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.

Poultry

Stuffed guinea fowl with chanterelle

Desserts

Iced nougat with raspberry coulis

Appetizers

Smoked salmon canapé

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Veal

Roasted provençal rack of veal

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

Mushrooms, Vegetables, Pasta and Rice

Fennel

Cheeses

Selles-sur-Cher

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Ripening : 10 to 30 days.