All dishes:

Sheep and Goats

Lamb skewers

Poultry

Glazed spring chicken with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Beef

Oxtail with carrots

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Cold starters

Goose foie gras mille-feuille

Sheep and Goats

Lamb in a gingerbread crust

Salads

Duck foie gras and pigeon salad

Desserts

Fig meringue cake

Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Shellfish and Seafood

Crayfish and clams gratin with fennel

Desserts

Brioche

Appetizers

Parmesan breadsticks

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

Desserts

Hazelnut croquant

Sheep and Goats

Lamb navarin with black olives

Navarin : stew.

Desserts

Vatrushka with raisins

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Veal

Roasted veal chop

Cheeses

Grilovaný Hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind grilled.

Cooked meats

Glazed ham

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Main meals

Baeckeoffe

France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Sea fish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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.