All dishes:

Pork

Pork confit with garden salad

Served cold.

Freshwater fish

Artic char a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Sheep and Goats

Spiced confit lamb

Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

Beef

Roast striploin

Cheeses

Dubliner vintage

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.

Desserts

Soufflé omelette with apricot

Desserts

Strawberry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Salads

Bay scallop salad

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Shellfish and Seafood

Seafood gratin

Cheeses

Pleasant ridge reserve

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 7 to 14 months.

Shellfish and Seafood

Roasted langoustines

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 6 to 8 months.
Black label.

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom cannelloni

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Sheep and Goats

Roasted rack of 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.

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Cooked meats

Hare pâté

Served cold or at room temperature.

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Walnut caramel tart

Desserts

Raspberry and morello cherry tart with meringue

Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.