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All dishes:
Meal families
Cheeses
Ash-ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
Desserts and Sweet Courses
Almond miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Shellfish and Seafood
Lobster Newberg
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
Freshwater fish
Geneva style arctic char
Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.
Poultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
Seafish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.