All dishes:

Pork

American pork ribs

American : BBQ sauce with paprika.

Game animals

Bordeaux style wild boar

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

Desserts

Pineapple with kirsch sirup

Poultry

Chicken with cream sauce and mushrooms

Cream sauce : béchamel sauce with cream.

Cheeses

Parmigiano Reggiano with balsamic vinegar

Cheeses

L’Amuse Signature Gouda

Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Offal and tripe

Veal sweetbreads with morels

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Sea fish

Grilled sea bass with carrots

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Poultry

Goose confit

Served hot.

Desserts

Apple charlotte

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

Cheeses

Bouyguette

France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

Desserts

Strawberry Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Shellfish and Seafood

Flambéed bay scallops

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Warm starters

Lobster puff pastry

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.