All dishes:

Pizza, Quiche, Tart and Pie

Endive and scallops tart

Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Beef

Rib steak with bourguignonne sauce

Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Sea fish

Monkfish coloured with saffron

Desserts

Orange cake

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Cold starters

Red mullet paté with ratatouille

Served cold.

Desserts

Quince meringue tart

Desserts

Baked apples

Cooked meats

Goose rillettes

Cheeses

Brocciu secu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 4 months minimum.

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Desserts

Pineapple fritters

Pizza, Quiche, Tart and Pie

Touraine-style quiche

Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.
Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Pork

Pig’s trotters pâté

Served cold or at room temperature.

Sheep and Goats

Lamb with beans

Pork

Catalan pork cheek

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Cold starters

Tzatziki

Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.

Cold starters

Sautéed goose foie gras escalope with spices

Poultry

Stuffed goose neck with porcini mushrooms

Sea fish

Red mullet fillets with olive oil

Sheep and Goats

Leg of lamb en croûte

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