All dishes:

Sauces

Bagna cauda

A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

Shellfish and Seafood

Bay scallops with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Desserts

Vanilla cheesecake

Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Main meals

Souvlaki

Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Cold starters

Seafood paté

Served cold.

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Desserts

Red berry soup

Poultry

Grilled squab with olives

Salads

Shrimp and citrus salad

Warm starters

Pear and Roquefort cheese tart

Fruits

Nectarine

Offal and tripe

Veal kidney with chanterelles

Poultry

Chicken with porcini mushrooms

Shellfish and Seafood

Sweet and sour sauce shrimp

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Shellfish and Seafood

Bay scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Salads

Lettuce with fresh cream

Sea fish

Grilled sea bass fillets with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Beef

Oxtail with lentils

Warm starters

Spanakopita

Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.

Game animals

Venison salmis

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