All dishes:

Shellfish and Seafood

Bay scallop stew with curry

Sea fish

Sea bream with beurre blanc sauce

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

Sea fish

John Dory with beurre blanc sauce

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

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Cold starters

Italian style melon

Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).

Desserts

Brownie

Desserts

Savarin with rum

Savarin : kind of rum baba without raisins.

Pizza, Quiche, Tart and Pie

Quiche

Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Cooked meats

Jambon de Savoie

Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Cheeses

Crumbly Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 to 8 weeks.

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Shellfish and Seafood

Scallops gratin

Sea fish

Sole fillets with beurre blanc sauce

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

Poultry

Braised duck with mushrooms

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Roast chicken with chanterelles

Desserts

Peaches with meringue

Baked peaches topped with meringue.