All dishes:

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Salads

Raw mushroom salad

Sea fish

Marinated red sea bream

Poultry

Spit roasted Bresse chicken

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Desserts

Apricot ramekin

Appetizers

Zucchini flower fritters

Shellfish and Seafood

Scallop tartare with herbs

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

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Desserts

Raspberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Walnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Pizza, Quiche, Tart and Pie

Acadian tourtière

Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…

Sea fish

Provençal sea bream

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

Shellfish and Seafood

Spiny lobster a la nage

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

Sea fish

Roasted turbot with confit shallots and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Beef

Grilled entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Sea fish

Hake with beurre blanc sauce

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

Game animals

Marinated venison in red wine

Desserts

Red fruit salad

Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Sheep and Goats

Roasted saddle of lamb in herbs crust

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

Desserts

Apple clafoutis

Cheeses

Chaource

France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.