All dishes:

Shellfish and Seafood

Bay scallop and grapefruit 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).

Sea fish

Sole with meunière sauce

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

Desserts

Merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Cheeses

Warm Crottin de Chavignol toast

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Cheeses

Coolea Herb and Garlic

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk flavored with herbs and garlic.
Ripening : 3 months.

Poultry

Roast chicken with porcini mushrooms

Sauces

Bolognese sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Desserts

Chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Pork

Peking pork

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Poultry

Squab with peas

Desserts

Apple crêpe cake

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Beef

Bordeaux style grilled entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Eggs

Oven eggs

Veal

Veal filet mignon with chanterelles

Veal

Veal chop with mushrooms

Main meals

Pigeon pastilla with grapes

Poultry

Duck breast with red fruits

Sea fish

Provençal sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Monkfish skewers with diced bacon