All dishes:

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Desserts

Poached pear and gingerbread

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Freshwater fish

Pike quenelles with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Sea fish

Salmon tartare with soy sauce

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

Offal and tripe

Sautéed veal sweetbreads in butter

Desserts

Candied orange crema catalana

Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

Rabbit

Rabbit gibelotte

Rabbit stew with white wine.

Shellfish and Seafood

Langoustine tartare

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

Sea fish

Sea bass with fennel and star anise

Freshwater fish

Grilled eel

Desserts

Rum baba with mirabelle plum jelly

Sea fish

Sole fillets with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Sea fish

Roast turbot

Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

Cooked meats

Lomo embuchado

Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.

Pizza, Quiche, Tart and Pie

Chicken pie

Sauces

Peppercorn sauce

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

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.