All dishes:

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Cold starters

Crab aspic with herbs

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Freshwater fish

Smoked trout

Seafish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

Beef

Grilled rib steak with spring vegetables and herb butter

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Poultry

Fattened chicken with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Pasta with pistou sauce

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

Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pork

Galette with andouille de Guéméné

Galette : savory crepe.

Main courses

Mutton couscous

Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Hot Starters

Fish gratin in scallop shells

Main courses

Mont d’or raclette

Raclette : melted cheese served with cold cuts, potatoes and vegetables.

Offal and tripe

Veal sweetbreads with chanterelle

Main courses

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

Appetizers and Amuse-bouches

Smoked salmon toast with a drizzle of lemon juice

Desserts and Sweet Courses

Coffee mousse

Seafish

Monkfish tail with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Duckling with turnips

Duckling : young duck.

Seafish

Fresh anchovies marinated in white wine

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts and Sweet Courses

Mandarin bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts and Sweet Courses

Lemon meringue tart

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.