All dishes:

Others

Lamb pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with thinly sliced lamb, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Appetizers

Goat cheese bites

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Desserts

Savarin with rum

Savarin : kind of rum baba without raisins.

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Appetizers

Lobster butter canapé

Lobster butter : lobster meat with butter.

Cheeses

Bleu du Vercors-Sassenage

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.

Appetizers

Camembert fritters

Sea fish

Baked sea bream with spices

Poultry

Roast turkey

Cooked meats

Duck paté with duck foie gras

Served cold or at room temperature.

Sea fish

Monkfish and 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).

Desserts

Sponge cake

Appetizers

Goat cheese and smoked salmon toast

Desserts

Roasted pear with Roquefort

Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Main meals

Goose cassoulet

Shellfish and Seafood

Clams au gratin

Cheeses

Vacherin fribourgeois Extra

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.

Desserts

Strawberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Mushrooms, Vegetables, Pasta and Rice

Spinach and ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Beef

Beef skewers

Sea fish

Grilled red mullet with beurre blanc sauce

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