All dishes:

Sheep and Goats

Roasted rack of lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Desserts

Palets breton

Freshwater fish

Trout in parchment

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Tomme de Camargue

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.

Poultry

Chicken with black olives

Poultry

Goose foie gras

Served cold.

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

Desserts

Red berry soup

Cheeses

Idiazabal

Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.

Main meals

Baeckeoffe

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

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Game birds

Pheasant à la Brabançonne

Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Bugnes lyonnaises

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.

Salads

Langoustines salad with sesame oil

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Beef

Braised beef cheek

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

Desserts

Walnut and apple tart

Sea fish

Fried whiting

Consommé and Soup

Fish soup

Cheeses

Bay blue

United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.

Desserts

Framboisier and vanilla cake

Framboisier cake : cake made with raspberries, sponge cake and cream.