All dishes:

Beef

Beef skewers

Sea fish

Roasted cod with curry sauce

Curry sauce : velouté curry and cream.

Salads

Tomato salad with garlic and parsley

Shellfish and Seafood

Crayfish gratin with tarragon

Beef

Bordeaux style entrecote with porcini mushrooms

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

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Caramelized apricot tart

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Sea fish

Sea bass with orange sauce

Spain. Valencia.
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sea fish

Grilled fish

Cold starters

Taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

Beef

Cheeseburger

Sea fish

Blanquette of salmon

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Beef

Beef carpaccio with Parmesan cheese

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

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Cheeses

L’Amuse Signature Gouda

Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.

Desserts

Chocolate cream puffs

Cheeses

Frinault bleu

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.

Sheep and Goats

Lamb with blueberries

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Desserts

Molten chocolate and raspberry cake

Sheep and Goats

Lamb chops with herbs

Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.