All dishes:

Desserts

Orange crème brûlée

Cheeses

Bijou

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

Desserts

Mango miror glaze cake

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

Cold starters

Tzatziki

Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.

Desserts

Wild strawberry tart

Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple and cream pie surrounded by golden egg-washed shortcrust pastry, filled with a cream made of flour, egg yolks, milk, sugar, apple slices, and vanilla.

Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

Pork

Pork cheek with cider

Desserts

Dark chocolate fondant with salted butter caramel

Appetizers

Carolines with ham

Puffs stuffed with bechamel and ham.

Main meals

Chicken colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.

Desserts

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Pizza, Quiche, Tart and Pie

Salmon pie

Poultry

Pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Warm starters

Sautéed duck foie gras escalope with white grapes

Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

Beef

Beef fillet with duck foie gras and porcini

Sea fish

Plancha grilled sole

Sheep and Goats

Catalan lamb marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Shellfish and Seafood

Scallops steamed with seaweed

Freshwater fish

Trout with white wine sauce

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

Sea fish

Sea bass fillets with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.