All dishes:

Sea fish

Smoked halibut

Rabbit

Saddle of rabbit

Sauces

Maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Cheeses

Crater Lake Blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.

Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

Beef

Braised beef

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

Main meals

Macaronade

France. Occitania. Hérault. Sète.
A mixture of pasta and meat or fish with tomato sauce.

Shellfish and Seafood

Curry sautéed shrimp with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Chocolate tart topped with caramel

Cooked meats

Rillettes de Tours

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

Sheep and Goats

Grilled lamb chops with thyme

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

Poultry

Goose with chestnut

Roast goose with chestnut filling.

Poultry

Tandoori chicken

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Poultry

Pan-fried goose foie gras with apricot compote

Served hot.

Appetizers

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

Freshwater fish

Lavaret with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Casseroled fattened chicken

Cheeses

Torta del Casar

Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

Desserts

Molten chocolate cake topped with caramel