All dishes:

Condiments

Cardamom

Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Freshwater fish

Pike-perch with beurre blanc sauce

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

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Offal and tripe

Veal sweetbread terrine

Poultry

Sautéed ostrich steak

Appetizers

Cheese straw

Desserts

Gingerbread

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

Appetizers

Profiteroles with fresh goat cheese

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Poultry

Guinea fowl with saffron

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sea fish

Fried fish

Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Game animals

Roast saddle of hare

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Veal

Tête de veau with vinaigrette

Beef

Roast beef with shallots

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Pork

Creole black pudding

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.