All dishes:

Cooked meats

Jambon cru du Jura

Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

Cold starters

Goose foie gras mille-feuille

Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cold starters

Rillettes of mackerel

Poultry

Sautéed goose foie gras

Served hot.

Poultry

Stuffed capon with mushroom and chestnuts

Desserts

Apricot bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Pork

Ham with cream sauce

Cream sauce : béchamel sauce with cream.
Served hot.

Shellfish and Seafood

Sautéed bay scallops with citrus fruits

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Freshwater fish

Smoked trout

Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

Rabbit

Rabbit with mushrooms

Desserts

Orange crepe cake

Sea fish

Fried whiting

Sea fish

Stockfish

Cod salted then air-dried.

Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

Main meals

Duck curry

Main meals

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

Salads

Quail salad with fresh figs

Consommé and Soup

Oyster and langoustine soup

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.