All dishes:

Cheeses

Laguiole

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Sea fish

Marinated anchovies

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Main meals

Comté fondue

Sauces

Tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Desserts

Chestnut bavarian cream

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

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Sea fish

Grilled fish

Game birds

Woodcock with porcini mushrooms

Salads

Celery salad

Beef

Piece of beef with peppercorn sauce

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

Sheep and Goats

Spit-roasted lamb with thyme

Game animals

Hare salmis

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

Sea fish

Provençal grilled sea bream

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

Desserts

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.

Sheep and Goats

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.

Sea fish

Grilled darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Cheeses

Dubliner

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Sea fish

Smoked herring

Poultry

Chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Sheep and Goats

Leg of lamb with Sarlat style potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Poultry

Roast young turkey