All dishes:

Desserts

Roasted figs with vanilla ice cream

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Cooked meats

Andouillette with pommes Pont-Neuf potatoes

Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Pizza, Quiche, Tart and Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Fruit tart

Sea fish

Roasted golden sea bream

Desserts

Red fruit salad

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sea fish

Fresh anchovies marinated in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

Balik salmon

Balik : smoked salmon from a fillet cut from the back of the salmon.

Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

L’amour de Nuits

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Desserts

Dark chocolate mousse

Dark chocolate : with more than 70% cocoa.

Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cheeses

Nicasio square

United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Sheep and Goats

Lamb confit

Pork

Grilled pork chop

Desserts

Molten chocolate cake topped with caramel

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sea fish

Cod with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Veal

Blanquette de veau with mushrooms

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 6 to 8 months.
Black label.