All dishes:

Poultry

Duck confit with fresh pasta

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Sheep and Goats

Braised leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Mushrooms, Vegetables, Pasta and Rice

Penne rigate with arrabiata sauce

Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.

Desserts

Strawberry tart with raspberry cream

Shellfish and Seafood

Langoustine 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.

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Shellfish and Seafood

Seafood soufflé

Served hot.

Poultry

Orange glazed duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.

Shellfish and Seafood

Langoustine flambéed with cognac

Mushrooms, Vegetables, Pasta and Rice

Sauteed horn of plenty mushrooms

Main meals

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Poultry

Goose foie gras with white grapes

Served cold.

Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

Sheep and Goats

Roast lamb with garlic

Main meals

Young wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sea fish

Monkfish with lemon and bacon

Cooked meats

Jambon de Savoie

Shellfish and Seafood

Steamed bay scallops

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini mushrooms

Shellfish and Seafood

Lobster 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

Grilled sea bass with fennel, drizzled with oil and lemon

Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.