All dishes:

Offal and tripe

Tripe

Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Sheep and Goats

Rosemary lamb with ratatouille

Beef

Frikandel

Minced beef with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Desserts

Pineapple mousse

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

Desserts

Pineapple carpaccio

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

Desserts

Chocolate cake with candied citrus fruits

Shellfish and Seafood

Langoustine tartare with mango

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Poultry

Guinea fowl with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Appetizers

Devils on horseback

Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Desserts

Strawberry meringue tart

Beef

Rib steak with bourguignonne sauce

Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Desserts

Exotic fruit meringue tart

Sheep and Goats

Saddle of lamb with sweet garlic and basil

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Veal

Roast milk-fed veal with Saint George’s mushrooms

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Main meals

Hochepot stew

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Condiments

Olive oil

Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

Cold starters

Eggs Benedict and smoked salmon

Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.