All dishes:

Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.

Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Shellfish and Seafood

Oysters with sea water jelly

Desserts

Molten chocolate cake

Warm starters

Seafood puff pastry

Main meals

Ruthenian pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.

Desserts

Frozen raspberry soufflé

Served hot.

Poultry

Tarragon chicken

Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pizza, Quiche, Tart and Pie

Fish pizza

Game birds

Roast wood pigeon with porcini mushrooms

Desserts

Pear pie

Condiments

Oregano

Sea fish

Sea bass and leek fondue

Shellfish and Seafood

Abalone

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Shellfish and Seafood

Grilled langoustine with herbs

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Warm starters

Apple and Camembert cheese gratin

Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.