All dishes:

Poultry

Fresh goose foie gras with white grapes

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with shellfish

Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Main meals

Salted pork with lentils

Salt pork : salt-cured pork.

Cheeses

Aisy cendré

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.

Sheep and Goats

Leg of lamb with tarbais beans

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

Sea fish

Anchovies with olive oil

Sauces

Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Desserts

Red berry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Sea fish

Sea bass with porcini mushrooms

Desserts

Pear upside-down cake

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Desserts

Mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Pork

Roasted pork spare ribs

Game animals

Roasted doe fillet

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Beef

Pan-seared entrecote with french fries

Desserts

Peach shortcake

United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.

Eggs

Mushroom omelette