All dishes:

Pizza, Quiche, Tart and Pie

Tomato tart

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Beef

Grilled beef with mushrooms

Appetizers

Warm goat cheese toast

Main meals

Chicken rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

Freshwater fish

Grillled pike

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Warm starters

Bay scallop puff pastry

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Desserts

Almond meringue

Poultry

Braised pigeon with cabbage

Beef

Sautéed rump steak and herbs butter

Eggs

Mushroom and black truffle omelette

Game animals

Roasted haunch of wild boar

Haunch : leg.

Sheep and Goats

Leg of lamb and polenta

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Appetizers

Langoustines fritters

Cheeses

Buttermilk blue

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Pork

Porchetta

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.

Pork

Cold pork

Sheep and Goats

Lamb navarin with turnips

Navarin : stew.

Fruits

Cherry

Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

Pizza, Quiche, Tart and Pie

Fouace angevine

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 pork rillettes.