All dishes:

Poultry

Roast duck

Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

Sheep and Goats

Baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

Sheep and Goats

Roasted lamb fillet

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).

Veal

Piccata milanese

Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

Desserts

Chocolate and hazelnut meringue tart

Veal

Veal roast with chanterelles

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Cherry gratin

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Offal and tripe

Calf’s brain fritters

Cold starters

Fish rillettes

Cheeses

Gouda Holland

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

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

Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Mushrooms, Vegetables, Pasta and Rice

Boulangere potatoes

Boulangere potatoes : potatoes baked in the oven with onions in broth.