All dishes:

Pizza, Quiche, Tart and Pie

Goat cheese and watercress tart

Poultry

Cold fried chicken

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Veal

Amourettes with morel mushrooms and potatoes

Amourettes : fritters of animals testicules.

Desserts

Crème caramel

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Pork

Pork roast with apricot

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Sea fish

Hake with tomato sauce

Sheep and Goats

Roasted shoulder of lamb with tomato

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Shellfish and Seafood

Marinated bay scallops with citrus fruits

Cheeses

Young Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

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.

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

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.

Desserts

Pineapple zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.