All dishes:

Cheeses

Young Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 3 months.

Sheep and Goats

Leg of lamb confit with sweet garlic

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Pork

Peking knuckle of pork with spices

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.

Salads

Avocado with shrimp and grapefruit salad

Main meals

Pigeon pastilla

Main meals

Reblochon tartiflette

Cheeses

Kunik

United States. New York.
Triple cream pasteurized goat's and cow’s milk cheese with a white mould rind.

Beef

Entrecote with sauce poivrade

Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Pizza, Quiche, Tart and Pie

Anchovy pizza

Sauces

Gribiche sauce

Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.

Pork

Ham with wine lees

France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.

Salads

Smoked trout salad

Poultry

Duck with peas

Consommé and Soup

Fish a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Poultry

Chicken with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.

Cheeses

Buttermilk blue

United States. Wisconsin.
Semi-soft blue-veined raw cow's milk cheese with a natural rind.
Ripening : 2 months.

Main meals

Ossobuco

Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.

Sea fish

Braised monkfish with curry sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Curry sauce : velouté curry and cream.

Sea fish

Smoked herring

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with tuna

Veal

Braised veal tenderloin

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..