All dishes:

Cheeses

Hafod

United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

Pork

Pork ribs with devil’s sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Veal

Roasted rack of veal with tarragon

Cheeses

Grayson

United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.

Offal and tripe

Braised veal sweetbreads with morels

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Cooked meats

Sac bardin

France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.

Veal

Casseroled veal chop

Poultry

Duck foie gras with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Cheeses

Dream weaver

United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

Freshwater fish

Pike with beurre blanc sauce

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

Appetizers

Scallops fritters

Sheep and Goats

Sautéed lamb with savory

Desserts

Peach meringue tart

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini mushrooms

Sheep and Goats

Catalan lamb marinade

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

Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.

Sea fish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Cheeses

Hard cheese

Sea fish

John Dory fillet en croûte

Sauces

Tartar sauce

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

Veal

Provençal veal chop

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