All dishes:

Desserts

Passion fruit mousse

Poultry

Squab with black truffle juice

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

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

Desserts

Dried fruit compote with vanilla

Poultry

Warm duck foie gras with white grapes

Veal

Roasted veal chop

Salads

Endive salad with walnuts and apples

Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Eggs

Scrambled eggs with shrimp

Sauces

Mole turkey

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Appetizers

Parma ham bruschetta

Sea fish

Salmon with beurre blanc sauce

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

Shellfish and Seafood

Razor shell with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Cooked meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

Desserts

Financier

Rectangular cake made with butter, almond powder, and egg whites.

Cheeses

Stichelton

United Kingdom. Nottinghamshire.
Blue cheese made from whole raw cow’s milk with a natural rind.

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Shellfish and Seafood

Scallop gratin

Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.

Fruits

Cherry

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.