All dishes:

Desserts

Merveilles

France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.

Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cheeses

Kunik

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

Others

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Poultry

Orange chick

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

Desserts

Caramelized rice pudding

Poultry

Stuffed pigeon with black truffle

Sea fish

Sea bream with beurre blanc sauce

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

Desserts

Melon with red berries

Cooked meats

Wild boar pâté

Served cold or at room temperature.

Cheeses

Zamorano artesano

Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.

Poultry

Sautéed duck with red fruits

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Sheep and Goats

Leg of lamb with tarbais beans

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

Sheep and Goats

Herb-Roasted Pyrenean Lamb

Sheep and Goats

Leg of lamb with thyme

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

Appetizers

Smoked salmon toast with cottage cheese

Desserts

Pumpkin meringue tart

Desserts

Apricot tart with honey

Appetizers

Pickled olives

Cheeses

Frinault bleu

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.

Cooked meats

Venison pâté

Served cold or at room temperature.

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.