All dishes:

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Shellfish and Seafood

Scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Cheeses

Chiriboga blue

Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.

Poultry

Duck breast with chanterelles

Appetizers

Goat cheese and smoked salmon bites

Pizza, Quiche, Tart and Pie

Button mushroom tart

Poultry

Spit-roasted squab

Veal

Veal escalope with mushrooms

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Streusel cake

Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Smoked salmon and potatoes

Sheep and Goats

Provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Sheep and Goats

Spit roasted kid goat with rosemary

Desserts

Mousse de frutas exóticas

Sea fish

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

Cold starters

Avocado tartare with crab

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Poultry

Guinea fowl spiced with ginger

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Pork

Roast pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.