All dishes:

Others

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Poultry

Sautéed duck foie gras with mango

Served hot.

Salads

Lentil salad

Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus and morel mushrooms

Sheep and Goats

Roast lamb with garlic

Cheeses

Lincoln log

United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Desserts

Mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Cheeses

Nakládaný hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.

Desserts

Praline bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Game birds

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Sea fish

Sea bass with fennel and star anise

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.

Poultry

Guinea fowl with porcini mushrooms

Veal

Sauteed veal with green olives

Desserts

Vanilla crème brûlée

Sea fish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Desserts

Apple crêpe aumoniere

Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.