All dishes:

Sheep and Goats

Braised shoulder of lamb

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

Beef

Roasted rib steak with red wine sauce

Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

Sheep and Goats

Lamb with potatoes and pearl onions

Shellfish and Seafood

Sautéed bay scallops with spinach

Consommé and Soup

Garbure

France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

Cold starters

Avocado Roquefort

Main meals

Mushroom and cabbage pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Cheeses

Cremont

United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Beef

Bordeaux style entrecote with porcini mushrooms

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

Pork

Spare-ribs

Offal and tripe

Tripe

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Beef

Spicy steak tartare

Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Desserts

Caramelized pineapple fritters

Warm starters

Seafood puff pastry

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Ice cream and sorbets

Chocolate mint ice cream

Desserts

Apricot clafoutis

Sea fish

Duo of John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Humboldt Fog

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.

Sauces

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.