All dishes:

Sauces

Mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Others

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Beef

Cheeseburger

Shellfish and Seafood

Bay scallops with beurre blanc sauce

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

Others

Caviar with creamy potatoes

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Pizza, Quiche, Tart and Pie

Pâté gaumais

Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

Pizza, Quiche, Tart and Pie

Maroilles cheese tart

Desserts

Fresh fruit soup

(pineapple and peach)

Pizza, Quiche, Tart and Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

Sea fish

Sautéed red mullet fillets

Rabbit

Young rabbit fillet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Main meals

Chinese hot pot

Stew made with ingredients placed in a pot and cooked at the table.
Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…

Sea fish

Grilled salmon

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Pork

Pork crépinettes

Minced pork wrapped in caul fat.

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Poultry

Chicken supreme with chanterelles

Poultry supreme : all the white meat from the breast and wings of poultry.