All dishes:

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Desserts

Frozen raspberry soufflé

Served hot.

Game birds

Roast young partridge with lingonberries

Young Partridge : under 8 months old.

Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.

Shellfish and Seafood

Langoustines with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Beef

Beef tenderloin with mushrooms

Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Sheep and Goats

Roasted rack of lamb with herbs

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

Main meals

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Raw salmon with asparagus

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Pizza, Quiche, Tart and Pie

Goat cheese and bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

Poultry

Roast chicken with rosemary

Desserts

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Veal

Veal rump steack with morel mushrooms and a cream sauce

Cream sauce : béchamel sauce with cream.