All dishes:

Game animals

Doe roast

Main meals

Pigeon pastilla with white truffle

Desserts

Almond miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Fruits

Pear

Others

Pork pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.

Pork

Welsh rarebit

United Kingdom. Wales.
Dish made with Cheddar, amber or brown beer on a slice of bread and ham, served with fries and salad.

Desserts

Gingerbread charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Desserts

Lemon fruitcake

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Main meals

Reblochonnade

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.

Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.

Pork

Pork with prunes

Sheep and Goats

Grilled lamb 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.

Desserts

Candied orange crema catalana

Sea fish

Sole fillets with fresh cream

Cold starters

Salmon pâté

Served cold.

Sea fish

Anchovy fillets in olive oil

Sheep and Goats

Lamb fricassee with herbs

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.