All dishes:

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.

Desserts

Imbrucciata

France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.

Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sea fish

Skate with black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Cheeses

Selles-sur-Cher

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Ripening : 10 to 30 days.

Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

Sea fish

Sole fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts

Apple charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Poultry

Duck breast with porcini mushrooms

Sea fish

Grilled sea bass with anise

Sea fish

Toro

Toro : belly of large tuna.

Cooked meats

Duck terrine

Served cold or at room temperature.

Desserts

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Sheep and Goats

Saddle of lamb with sweet garlic and basil

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cheeses

Great hill blue

United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Offal and tripe

Tripous

France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Cold starters

Avocado tartare with crab

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

Cheeses

Castelmagno and spinach risotto

Main meals

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.