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Meal families
Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
Poultry
Grilled chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
Seafish
Monkfish with Romesco sauce
Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.
Cheeses
Bamalou
France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.
Main courses
Young wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Seafish
Tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Mushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : potatoes baked in the oven with onions in broth.
Cheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Desserts and Sweet Courses
Sablé with salted butter and cherry jam
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
Beef
Beef daube and mashed potato with black truffle
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.