All dishes:

Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

Poultry

Stuffed capon with mushroom and chestnuts

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagna with mixed herbs

Sea fish

Sea Bream carpaccio with citrus

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

Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Main meals

Vegetable tajine

Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).

Beef

Grilled entrecote 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.

Cold starters

Vegetables clafoutis

Poultry

Roasted duck with black olives

Main meals

Poutine

Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

Desserts

Pear tarte Tatin and cinnamon ice cream

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Sea fish

Skate with butter and capers

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

Desserts

French toast and vanilla ice cream

Desserts

Tropézienne

France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.

Desserts

Chocolate and raspberry meringue tart

Poultry

Duck confit with garden salad

Main meals

Lamb-stuffed tomatoes

Sea fish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Shellfish and Seafood

Langoustine flambéed with cognac

Sheep and Goats

Rack of lamb 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.