All dishes:

Poultry

Spit roasted Bresse chicken

Poultry

Guinea fowl spiced with ginger

Cold starters

Porcini carpaccio

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

Cheeses

Cashel blue

Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.

Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

Desserts

Caramel yule log

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Game birds

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Ice cream and sorbets

Quince ice cream

Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

Shellfish and Seafood

Roasted lobster with morels

Sea fish

Cod Biscay style

Sheep and Goats

Grilled lamb skewers

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Freshwater fish

Fish quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Ice cream and sorbets

Pistachio ice cream

Desserts

Chocolate sponge cake

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Desserts

White chocolate mousse

Desserts

Caramel charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.