All dishes:

Cheeses

Carré frais

France. Burgundy. Normandy. Seine-Maritime.
Industrial cheese made from pasteurized cow's milk salted curds.

Offal and tripe

Veal kidneys in casserole

Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Touraine.
Hot bread roll stuffed with rillauds.

Shellfish and Seafood

Marinated scallops in olive oil and lime

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

Sheep and Goats

Stew of lamb with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Freshwater fish

Pike-perch fillets with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 to 6 months.
Gold label.

Desserts

Four quarters apple cake

Cooked meats

Small chitterling sausage with red wine

Sausage cooked with red wine and deglazed with cream.

Shellfish and Seafood

Crayfish fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Main meals

Chicken couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Sheep and Goats

Milk fed lamb with garlic clove

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.

Sea fish

Goujonnettes of sole with rosemary

Goujonnette : small fish fillet cut on the bias.

Sea fish

Sea bream ceviche

Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Black truffled potato cake

Sea fish

Salmon and sea bass ceviche

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Warm starters

Pan fried duck foie gras escalope with caramelized apples

Pork

Ham in puff pastry

Shellfish and Seafood

Langoustine tartare with lime