All dishes:

Sea fish

Sautéed sea bass

Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Sheep and Goats

Roasted rack of lamb with herbs

Cheeses

Banon with honey

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Mont Saint-Francis

United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Cheeses

Hard cheese

Pork

Barbecued pork filet mignon

Sauces

Maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Veal

Veal escalope with cream sauce and mushrooms

Cheeses

Manchego

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Sea fish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

Desserts

Pear and almond meringue tart

Desserts

Pineapple gratin with honey

Pork

Knuckle of pork confit

Sheep and Goats

Knuckle of lamb confit with rosemary honey

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

Sea fish

Sautéed sole fillets

Pork

Roast pork

Salads

Langoustines salad with orange butter and tarragon

Orange butter : reduced orange juice with butter and cream.

Condiments

English mustard

Freshwater fish

Sautéed eel with herbs

Offal and tripe

Sautéed veal kidney

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.