All dishes:

Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sheep and Goats

Milk-fed lamb with thyme

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

Main courses

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

Beef

Braised oxtail

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

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

Poultry

Roasted poultry with mushrooms

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Poultry

Poultry with mushrooms

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Cured Meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Main courses

Baeckeoffe

France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cold starters

Marbled duck foie gras with almonds

Appetizers and Amuse-bouches

Blue cheese and pear toast

Pizza, Quiche, Tart, Pie

Pounti

France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.

Cheeses

Grana Padano oltre 16 mesi

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.

Desserts and Sweet Courses

Apple, walnut and raisin crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sheep and Goats

Roast Pyrenees lamb

Cured Meats

Macon-style andouillette

Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Feathered game

Provençal quail skewers

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

Desserts and Sweet Courses

Strawberry panna cotta

Desserts and Sweet Courses

Fresh fruit soup

(pineapple and peach)

Seafish

Cold hake fillets with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.