All dishes:

Sauces

Charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Cheeses

Fleur d’Audresselles

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.

Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Desserts

Pear tarte Tatin

Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.

Beef

Frikandel

Minced beef with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Poultry

Stuffed capon with mushrooms and chestnuts

Cheeses

Blarney Castle

Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.

Sea fish

Steamed John Dory

Desserts

Kirsch baba

Poultry

Roasted squab and gingerbread

Poultry

Duck hearts skewers

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.
Soft-ripened cheese made from cow's milk with a natural rind.

Desserts

Almond dessert

Cooked meats

Saucisson de Lyon

Poultry

Braised duck with turnips

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

Poultry

Roasted duck 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.

Main meals

Chicken colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.