All dishes:

Desserts

Orange tart

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Poultry

Duck foie gras au naturel

Served cold.

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Sea fish

Sea bream 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.

Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

Game birds

Roast quail with white grapes

Shellfish and Seafood

Clams with white wine on the grill

Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

Sheep and Goats

Grilled lamb chops with thyme

Cheeses

Raw mozzarella

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

Cheeses

Pavé d’Auge

France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.

Desserts

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Guinea fowl with white grapes

Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.

Cold starters

Shrimp aspic

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.

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Cheeses

Twig farm goat tomme

United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.

Desserts

Praline succès cake

Macaron filled with praline cream.

Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

Sea fish

Sea bream in salt crust with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

Roasted pineapple

Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

Desserts

Molten chocolate cake and caramel ice cream