All dishes:

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

Sea bass with lemongrass

Shellfish and Seafood

Grilled langoustine with basil

Salads

Rice and shrimp salad

Sea fish

Sole fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Cheeses

Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.

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.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Shellfish and Seafood

Sautéed bay scallops with spinach

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Sauces

Ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Game birds

Roasted woodcock with wild mushrooms

Pork

Tonkatsu

Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Sea fish

Roasted John Dory with beurre blanc sauce

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

Sheep and Goats

Braised lamb chops with rosemary

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Game animals

Doe roast

Shellfish and Seafood

Oysters with caviar

Consommé and Soup

Comté cheese gratin soup

Cheeses

Young Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.

Poultry

Duck foie gras in brioche

Served hot.

Cold starters

Sea bass carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Game animals

Roasted venison with porcini mushrooms