All dishes:

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Shellfish and Seafood

Lobster stew

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Shellfish and Seafood

Scallops with black truffle

Veal

Veal escalope with sage

Cheeses

Ashbrook

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.

Sheep and Goats

Leg of lamb with provençal herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Rhubarb tart with nougat

Sea fish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Beef

Grilled entrecote with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Veal

Veal grenadine with vin jaune

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Freshwater fish

Pike with parsley

Poultry

Sauteed chicken

Pizza, Quiche, Tart and Pie

Flamiche with Maroilles cheese

Pizza, Quiche, Tart and Pie

Fish pie

Cooked meats

Goose rillettes

Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

Sea fish

Salmon tartare with red caviar

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Pizza, Quiche, Tart and Pie

Scallop tart

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.