All dishes:

Desserts

Coconut macaroon

Shellfish and Seafood

Steamed mussels with cider

Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Sheep and Goats

Lamb chops and grilled eggplant

Desserts

Brownie

Poultry

Roasted young guinea fowl with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Cheeses

Chaource

France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

Sea fish

Grilled red mullet with herbs

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

Freshwater fish

Trout with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Desserts

Savarin with raspberry

Savarin : kind of rum baba without raisins.

Sheep and Goats

Lamb in parchment

Sea fish

Roasted turbot with black truffles and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Strawberry mousse with coriander

Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Beef carpaccio with Parmesan cheese

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.

Cheeses

Sheep’s milk cheese with quince jelly

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

Desserts

Apricot and rhubarb tart

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Veal

Roasted provençal rack of veal

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

Condiments

Ginger

Game animals

Roast venison