All dishes:

Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Sea fish

Grilled sea bass with anise and braised fennel

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Duck breast with prunes

Poultry

Geline with black truffle

Geline : chicken from Touraine.

Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.

Pork

Filet mignon with pineapple

Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

Shellfish and Seafood

Steamed mussels with saffron

Poultry

Turkey with chestnut

Warm starters

Morel mushroom puff pastry

Appetizers

Shrimp and lemon juice

Offal and tripe

Grilled merguez

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Cold starters

Smoked fish platter with dill

Sea fish

Blanquette of monkfish with saffron

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

Poultry

Basque-style chicken

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Pork

Pork roast with sage

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

Cheeses

Dubliner

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.

Poultry

Guinea fowl with sweet spices

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

Bordeaux style entrecote with porcini mushrooms

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

Desserts

Cherry scones

United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.