All dishes:

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.

Warm starters

Veal sweetbread puff pastry with Saint Georges mushrooms

Sea fish

Fried whiting

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.

Sea fish

Grilled sea bass with anise and lemon

Shellfish and Seafood

Scallop tartare with herbs

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

Pork

Pork filet mignon with black pepper

Poultry

Duck foie gras with Port wine

Served cold.

Sheep and Goats

Grilled lamb chops with herbes de Provence

Chops served with tomatoes and garlic cooked in oil.

Desserts

Strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Shellfish and Seafood

Squid stewed in their ink

Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with tuna

Poultry

Phat kaphrao kai

Thailand.
Stir-fried sliced chicken with basil and chili.

Cheeses

Clonmore

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

Warm starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

Mushrooms, Vegetables, Pasta and Rice

Provençal-style tomatoes

Parsleyed tomatoes with garlic, onions, and breadcrumbs.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.