All dishes:

Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Poultry

Sautéed ostrich steak

Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

French toast

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

Poultry

Duckling fillet with blackcurrant berries

Duckling : young duck.

Sheep and Goats

Lamb with thyme

Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

Cooked meats

Jambon cru du Morvan

Eggs

Poached eggs with black truffle

Appetizers

Parmesan breadsticks

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

Main meals

Chicken gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

Mushrooms, Vegetables, Pasta and Rice

Camembert potato gratin

Desserts

Strawberries with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Poultry

Roasted duck with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.