All dishes:

Appetizers and Amuse-bouches

Fish tartare with lemon and herbs bites

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

Pork

Apricot pork

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Shellfish and Seafood

Bay scallops with melted butter and parsley

Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Miscellaneous

Naccari caviar

Adriatic caviar. (Also available in Spain)

Pork

Braised jambonneau

Jambonneau : small ham or boneless shank.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts and Sweet Courses

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Freshwater fish

Grilled pike-perch

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Poultry

Roasted capon

Desserts and Sweet Courses

Walnut crumble with roasted pear

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Shellfish and Seafood

Bay scallops with lime

Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

Pork

Pork cushion with prunes

Pizza, Quiche, Tart, Pie

Fouée with goat cheese

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 goat cheese.

Poultry

Roasted duck with prunes

Freshwater fish

Trout fillets with almonds

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Pizza, Quiche, Tart, Pie

Vegetable tart

Cheeses

Montgomery’s Cheddar

United Kingdom. Somerset.
Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.
Ripening : 9 months minimum.

Desserts and Sweet Courses

Apricot marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).