All dishes:

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Salads

Grapefruit salade

Grapefruit salad with shrimp, lettuce, smoked salmon…

Sheep and Goats

Provençal lamb skewers

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

Cooked meats

Smoked ham and potato rösti

Rösti : potato pancake.

Salads

White bean salad

Sea fish

Sea bream with saffron

Desserts

Red wine poached pear

Warm starters

Ravioles with snails

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Cheeses

Vermont Herdsman

United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.

Sea fish

Turbot with black truffle

Cheeses

Ocooch Mountain

United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.

Pork

Pork filet mignon with lemongrass

Sea fish

Sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Main meals

Langoustine sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Pork

Black pudding with caramelized apples

Desserts

Walnut ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Pizza, Quiche, Tart and Pie

Pizza

Desserts

Apricot tart

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Sea fish

Duo of John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pizza, Quiche, Tart and Pie

Chaource cheese soufflé tart