All dishes:

Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Almond biscuits

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Others

Frog legs with white wine

Desserts

Candied fruit crêpe aumoniere

Cheeses

Rush Creek Reserve

United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.

Desserts

Chestnut mousse with orange

Desserts

Pear and spices tarte Tatin

Sea fish

Sole in parchment

Desserts

Cinnamon brownie

Sheep and Goats

Lamb with porcini mushrooms

Sea fish

Sole with beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Sheep and Goats

Roasted rack of lamb with thyme

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Desserts

Caramelized orange

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Cheeses

Carré du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

Poultry

Sautéed duck foie gras with roasted figs

Served hot.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Poultry

Grilled duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Beef

Beef tenderloin with duck foie gras and bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.