All dishes:

Offal and tripe

Sautéed veal kidney with vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Mushrooms, Vegetables, Pasta and Rice

Leeks vinaigrette

Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.

Beef

Grilled entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Desserts

Almond cream and tangy fruits tart

Consommé and Soup

Watermelon gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

Freshwater fish

Stuffed trout with almonds

Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

Sea fish

Turbot fillets with beurre blanc sauce

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

Shellfish and Seafood

Marinated scallops with citrus fruits

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Pineapple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Pizza, Quiche, Tart and Pie

Sicilian pizza

Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).

Cold starters

Crab mayonnaise salad

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Desserts

Walnut mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Sea fish

Red mullet fillets in parchment

Cheeses

Bocconcino

Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Poultry

Braised pigeon with cabbage

Veal

Veal quenelles

Shellfish and Seafood

Scallops and persillade sauce

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

Shellfish and Seafood

Plancha-seared langoustine with black pepper