All dishes:

Appetizers

Eggplant fritters

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

Shellfish and Seafood

Bay scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

Desserts

Chocolate cheesecake

Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

Mushrooms, Vegetables, Pasta and Rice

Eggplant tian with fresh goat cheese

Game birds

Roast young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Poultry

Sautéed chicken supreme

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

Shellfish and Seafood

Lobster claws in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Sea fish

Pavé of salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

Offal and tripe

Veal sweetbreads with mushrooms

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Cold starters

Fish mousse

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

Desserts

Warm pear tart with hazelnuts and salted butter caramel

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.