All dishes:

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.

Pork

Pork ribs with devil’s sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Sheep and Goats

Roast Pauillac lamb with new garlic

Lamb under 11 weeks and between 11 and 15 kilos.

Veal

Roast milk-fed veal with Saint George’s mushrooms

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Desserts

Walnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Dark chocolate fondant with salted butter caramel

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Desserts

Pear upside-down cake

Appetizers

Lobster butter canapé

Lobster butter : lobster meat with butter.

Cooked meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

Beef

Beef tenderloin with mushrooms

Warm starters

Comté cheese soufflé

Served hot.

Cooked meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

Consommé and Soup

Garbure

France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

Poultry

Guinea fowl salmis with cabbage

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

Cold starters

Seafood with mayonnaise

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

Cheeses

Pont-l’Evêque

France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

Desserts

Red berry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Warm starters

Goat cheese and tomato pizza

Sheep and Goats

Lamb shank with lentils

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Freshwater fish

Pike quenelles with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.