All dishes:

Cheeses

Rogue river blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.

Pizza, Quiche, Tart, Pie

Chicken and porcini mushroom pie

Veal

Braised calf’s head

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Feathered game

Roasted wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Feathered game

Young partridge with lingonberries

Young Partridge : under 8 months old.

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Condiments

Oregano

Desserts and Sweet Courses

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Cured Meats

Salami with green olives

Seafish

Sautéed pavé of salmon

Pizza, Quiche, Tart, Pie

Leek tart

Seafish

Salmon with beurre blanc sauce

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

Cheeses

Gnocchi gratin with gorgonzola dolce

Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

Poultry

Roast guinea fowl with golden raisins

Salads

Tomato salad

Desserts and Sweet Courses

Almond baklava

Salads

White bean salad

Offal and tripe

Sautéed offal

Seafish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Seafish

Monkfish loin with lemon and bacon

Poultry

Young guinea fowl with morels

Freshwater fish

Trout tartare

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