All dishes:

Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Poultry

Duck breast with lingonberries

Desserts

Chocolate banana pudding

Sea fish

Monkfish loin with lemon

Shellfish and Seafood

Scallops in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Cold starters

Langoustines and bay scallop paté

Served cold.

Veal

Provençal veal chop

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

Cheeses

Gournay

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.

Shellfish and Seafood

Seafood in cream sauce

Shellfish and Seafood

Bay scallops a la plancha

Sauces

Shrimp butter

Butter mixed with blended shrimp.

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Cheeses

Roncal

Spain. Navarre.
Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.
Ripening : 4 months minimum.

Sheep and Goats

Lamb with spicy fennel shoots

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Condiments

Cooked garlic

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Pork

Pork trotter jelly

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Pork

Spare-ribs

Pork

Grilled black pudding

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.