All dishes:

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.

Desserts

Plum meringue cake

Sea fish

Roasted sea bass with fennel

Cheeses

Fresh goat cheese with olive oil

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Poultry

Casseroled guinea fowl

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Sea fish

Sea bream tartare

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

Condiments

Basil

Sheep and Goats

Saddle of lamb with rosemary

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

Desserts

Chocolate soufflé with vanilla ice cream

Desserts

Strawberry tiramisu

Desserts

Raspberry bavarian cream

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

Poultry

Smoked duck breast

Game animals

Saddle of hare 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.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with shellfish

Desserts

Hazelnut cookie

Desserts

Chocolate and hazelnut meringue tart

Mushrooms, Vegetables, Pasta and Rice

Macaroni bolognese

Desserts

Quince meringue tart

Pork

Pineapple pork

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Appetizers

Anchovy breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.