All dishes:

Poultry

Steamed chicken supreme stuffed with herbs

Poultry supreme : all the white meat from the breast and wings of poultry.

Sheep and Goats

Lamb ribs

Sea fish

Red mullet in parchment

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Desserts

Raspberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Poultry

Duck leg salmis

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

Desserts

Pineapple gratin with honey

Pizza, Quiche, Tart and Pie

Parmesan shortbreads

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Main meals

Moussaka

Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.

Cheeses

Montgomery’s Cheddar

United Kingdom. Somerset.
Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.
Ripening : 9 months minimum.

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.

Poultry

Stuffed goose neck Strasbourg-style

Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Desserts

Apple and banana crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Game animals

Saddle of hare with fresh cream

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

Desserts

Apple tart with pastry cream

Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Pork

Ham with wine lees

France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.