All dishes:

Offal and tripe

Veal sweetbreads with lemon confit

Poultry

Chicken in curry sauce

Curry sauce : velouté curry and cream.

Sea fish

Grilled turbot with basil

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Consommé and Soup

Comté cheese gratin soup

Poultry

Phat kaphrao kai

Thailand.
Stir-fried sliced chicken with basil and chili.

Desserts

Apple crumble with spices

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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.

Main meals

Potjevleesch

France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.

Beef

Bordeaux style entrecote with porcini mushrooms

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

Sheep and Goats

Milk-fed lamb with wild mushrooms

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

Cold starters

Vitello tonnato

Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.

Freshwater fish

Smoked trout medallion and leek salad

Cheeses

Smokey blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk, smoked over hazelnut shells.
Ripening : 90 days.

Poultry

Stuffed guinea fowl with chanterelle

Desserts

Hazelnut bavarian cream

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

Poultry

Duck foie gras croquettes

Desserts

Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Freshwater fish

Pike quenelles

Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.