All dishes:

Main meals

Flemish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Shellfish and Seafood

Scallops with hebrs

Cheeses

Smokey blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk, smoked over hazelnut shells.
Ripening : 90 days.

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Cold starters

Langoustines with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Freshwater fish

Trout tartare and green asparagus

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

Sea fish

Grilled tuna with fennel

Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Poultry

Pigeon with olives

Desserts

Chocolate tart

Desserts

Citrus dessert

Freshwater fish

Pike quenelles with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Sugar pie

Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).

Desserts

Biscuits roses de Reims charlotte with red berries

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

Cheeses

Chiriboga blue

Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.

Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 24 months.

Condiments

Herbs de Provence

Cooked meats

Jambon de pays

Desserts

Apricot and rhubarb tart