All dishes:

Veal

Casseroled veal chop

Beef

Grilled entrecote with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

Freshwater fish

Sautéed eel with herbs

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Veal

Braised veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Steamed mussels with beer

Beef

Beef bourguignon with fresh pasta

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

Desserts

Walnut succès cake

Macaron filled with walnut cream.

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Sheep and Goats

Lamb with thyme

Eggs

Fried eggs

Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

Main meals

Inarizushi

Fried tofu stuffed with sweet and vinegared rice.

Sheep and Goats

Leg of lamb and polenta

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

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

Veal

Veal escalope with tarragon

Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

Poultry

Stuffed pigeon with spices

Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.