All dishes:

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Appetizers

Maroilles fritters

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

Cheeses

Gournay

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.

Veal

Veal escalope with sage

Cooked meats

Mallard terrine

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

White truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Shellfish and Seafood

Bay scallop tartare with herbs

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

Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

Salads

Duck gizzard salad

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Shellfish and Seafood

Sautéed langoustine with chanterelle

Sauces

Ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Poultry

Guinea fowl with tarragon

Cheeses

Prairie sunset

United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Neigeux with strawberry

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

Desserts

Coffee crema catalana

Sheep and Goats

Sautéed lamb with savory

Sea fish

Braised sea bass with fennel

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

Desserts

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

Game birds

Pheasant with fresh cream

Desserts

Apple cobbler

United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.