All dishes:

Cheeses

Stolwijker kaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.

Veal

Veal escalope with morel mushrooms

Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

Beef

Grilled beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Rabbit

Beer braised rabbit

Shellfish and Seafood

Scallop tartare with citrus

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

Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Sheep and Goats

Grilled lamb chops

Mushrooms, Vegetables, Pasta and Rice

Eggplant gratin

Desserts

Chocolate and red berry dessert

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Cheeses

Le Trou du Cru

France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.

Desserts

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Sheep and Goats

Saddle of lamb with red wine sauce

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

Poultry

Grilled duck breast with blackcurrant berries

Game birds

Spit-roasted woodcock

Pork

Welsh rarebit

United Kingdom. Wales.
Dish made with Cheddar, amber or brown beer on a slice of bread and ham, served with fries and salad.

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

Desserts

Black fruit meringue tart

Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Pork

Toulouse sausage with red wine