All dishes:

Pork

Grilled marinated pork chop

Marinated pork with garlic, oregano, paprika, and salt.

Desserts

Red berry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Cheeses

Brie de Meaux

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

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

Poultry

Stuffed capon with duck foie gras and mushrooms

Poultry

Roasted duckling with peaches

Duckling : young duck.

Poultry

Roast chicken with french fries

Cheeses

Tomme de Savoie

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.

Sauces

White sauce

White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).

Shellfish and Seafood

Bay scallops with fresh cream

Sea fish

Halibut crudo

Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

Shellfish and Seafood

Grilled lobster over vine shoots

Mushrooms, Vegetables, Pasta and Rice

Lobster risotto with saffron

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Poultry

Glazed spring chicken with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.
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.

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Poultry

Pigeon and mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Cold starters

Pot-au-feu terrine

Desserts

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Appetizers

Devils on horseback

Appetizers

Roquefort cheese toast

Shellfish and Seafood

Langoustine and scallop skewers