All dishes:

Desserts

Black fruit tart

Desserts

Pear tarte Tatin

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Beef

Oxtail

Desserts

Spiced yule log with dried and candied fruits

Game animals

Roast saddle of hare

Poultry

Sauteed turkey with chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Sheep and Goats

Mutton navarin

Navarin : stew.

Shellfish and Seafood

Lobster stew with olive oil

Poultry

Roast chicken 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.

Offal and tripe

Braised veal sweetbreads with perigourdine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Warm starters

Pear and Roquefort cheese tart

Sea fish

Fried smelt

Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

Beef

Grilled steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

Cheeses

Laguiole

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.

Game birds

Woodcock with porcini mushrooms

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Poultry

Roasted duckling with figs

Duckling : female duck.

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salad with smoked salmon and dill