All dishes:

Appetizers

Warm oyster canapé

Sea fish

Atascaburras

Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.

Sea fish

Salmon tartare with sweet spices

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

Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.

Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

Desserts

Pineapple aumoniere

Diced pineapple cooked in filo pastry.

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

Cheeses

Pecorino Toscano

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.

Eggs

Eggs Benedict

Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.

Desserts

Peach mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Desserts

Pink praline tart

Offal and tripe

Roasted veal sweetbreads with mushrooms

Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

Shellfish and Seafood

Grilled langoustine

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Game birds

Young partridge salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Shellfish and Seafood

Scallop tartare with citrus

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

Poultry

Guinea fowl salmis with cabbage

Salmis : game or poultry carcass reduction in spiced wine sauce.

Shellfish and Seafood

Boiled shrimp

Offal and tripe

Grilled merguez

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Sauces

Peppercorn sauce

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