All dishes:

Poultry

Duck aiguillette with red wine sauce

Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Desserts

Chocolate mille-feuille

Veal

Veal tenderloin with porcini

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

Main meals

Fish curry

Main meals

Chicken tajine with apricot

Cheeses

Montgomery’s Cheddar

United Kingdom. Somerset.
Semi-hard cheese from raw cow's milk with hard pressed paste and a natural rind wrapped in a cloth.
Ripening : 9 months minimum.

Poultry

Braised squab

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

Condiments

Cardamom

Cheeses

Caerphilly

United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with white hard pressed paste and a natural white rind.

Desserts

Strawberry zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Cheeses

Mimolette

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

Sea fish

Grilled cod with white wine

Sea fish

Grilled sea bass fillets

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Cold starters

Crab cocktail

Crab salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Poultry

Duck confit with fresh pasta

Sheep and Goats

Braised lamb chops

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

Pizza, Quiche, Tart and Pie

Wild mushroom tart

Poultry

Casseroled squab

Cold starters

en gelatina

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Salads

Mesclun with goat cheese

Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.

Veal

Provencal veal paupiettes

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

Beef

Beef Wellington

Beef fillet in puff pastry with spices like curry or ginger.