All dishes:

Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 24 months.

Desserts

Honey and walnut tart

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Condiments

Saffron

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Turbot soufflé with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Salads

Green bean salad

Cheeses

Little boy blue cheese

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.

Sea fish

Roasted cod fillets with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

Milk chocolate with hazelnuts and caramel

Sea fish

Sautéed sea bass fillets

Sea fish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Desserts

Candied pineapple

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Sea fish

Angulas a la bilbaína

Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.

Desserts

Strawberry gratin with rhubarb

Warm starters

Langoustine raviole with saffron

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Condiments

Cooked garlic