All dishes:

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Sea fish

Raw salmon

Desserts

Extra dark chocolate

Served hot.

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.

Poultry

Grilled squab with olives

Desserts

Walnut baklava

Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

Pizza, Quiche, Tart and Pie

Sea-pie

Canada. Quebec.
Meat pie with layers of pastry and assorted meats (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats).

Warm starters

Goat cheese raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Red berry tart

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Cold starters

Seafood with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Shellfish and Seafood

Cockles mariniere

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Shellfish and Seafood

Lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Condiments

Dill

Cooked meats

Duck paté with duck foie gras

Served cold or at room temperature.

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Salads

Tomato salad

Cheeses

Tête de moine Fermière

Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.