All dishes:

Sheep and Goats

Grilled lamb chops with savory

Cooked meats

Jambon cru du Morvan

Poultry

Pigeon with turnips

Salads

Green bean salad

Sauces

Guacamole

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Main meals

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

Desserts

Pear and almond tart

Poultry

Duckling with blackcurrant berries

Duckling : young duck.

Poultry

Sautéed ostrich steak

Desserts

Iced nougat

Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

Cooked meats

Rillauds

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

Desserts

Apricot and rhubarb tart

Appetizers

Prawn ring

Ring : arranged in a circle.

Cheeses

Black Betty

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.

Eggs

Scrambled eggs with porcini mushrooms

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Desserts

Pear and blue cheese tart

Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

Others

Lamb pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with thinly sliced lamb, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

Sheep and Goats

Grilled rack of lamb

Salads

Scallop salad