All dishes:

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Desserts

Morello cherry yule log

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Sauces

Sweet and sour sauce

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

Salads

Lentil salad with smoked salmon

Sea fish

Roasted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Vanilla éclair

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Desserts

French toast

Game birds

Roast quail with raisins

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Desserts

Cherry gratin

Others

Chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Pork

Pork filet mignon with figs

Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Caramelized pear and Roquefort cheese

Cheeses

Marieke aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.

Cheeses

Sainte-Maure de Touraine

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.

Cheeses

Le Gruyère alpage réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Desserts

Strawberry tart with raspberry cream

Desserts

Almond cream and tangy fruits tart

Desserts

Frangipane

Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.