All dishes:

Cheeses

Serra da Estrela curado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.

Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Salads

Beetroot salad with olive oil

Desserts

Gugelhupf

Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Main meals

Fish tartare

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

Appetizers

Chorizo and Comté cheese toast

Pork

Pork leg with pineapple

Poultry

Guinea fowl with black truffle

Poultry

Glazed spring chicken with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

Veal

Veal chop with mushrooms

Desserts

Apricot and exotic fruits tart

Sea fish

Roasted monkfish

Desserts

Caramelized mango tart

Main meals

Ossobuco

Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.

Appetizers

Smoked trout toast

Desserts

Poached pear and gingerbread

Beef

Grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Offal and tripe

Sautéed veal sweetbreads in butter

Cheeses

Caillebotte

France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Beef

Pastrami

Smoked salted beef, sliced thinly.

Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.