All dishes:

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Sauces

Bordelaise sauce

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

Shellfish and Seafood

Marinated scallops in olive oil and lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

Grilled red mullet

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Sea fish

Grilled turbot

Mushrooms, Vegetables, Pasta and Rice

Black truffle and Parmesan risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Desserts

Strawberry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

Shellfish and Seafood

Scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Caramel bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Sea fish

Grilled tuna with fennel

Sheep and Goats

Milk-fed lamb with potato gratin and morels

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Main meals

Ravioles du Dauphiné with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Shellfish and Seafood

Langoustines with sweet wine

Desserts

Frozen cherry soufflé

Served hot.

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Sea fish

Roast monkfish loin

Desserts

Croquant

Croquant : almond biscuit.

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Sheep and Goats

Roasted shoulder of lamb and mixed herbs