All dishes:

Shellfish and Seafood

Braised bay scallops

Desserts

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Sea fish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Pork

Caramel pork

Cheeses

Ameribella

United States. Indiana.
Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.
Ripening : at least 2 months.

Shellfish and Seafood

Shrimp with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Freshwater fish

Grilled eel

Poultry

Goose foie gras with black truffle

Served cold.

Cold starters

Crab aspic with herbs

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Main meals

Provençal wild boar daube

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

Desserts

Strawberries with cream

Poultry

Braised squab

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

Poultry

Stuffed guinea fowl with chanterelle

Cheeses

Fresh goat cheese

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Desserts

Apple, walnut and raisin crumble

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.

Desserts

Amandine tart

Tart with almond cream.
Amandine : cover with almonds.

Desserts

Chocolate and morello cherry tart

Warm starters

Morel mushroom puff pastry

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.