All dishes:

Appetizers

Accras cod

Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.

Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.

Eggs

Soufflé omelette

Mushrooms, Vegetables, Pasta and Rice

Macaroni and cheese

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

Sea fish

Grilled red mullet with olive oil

Desserts

Apple tart and vanilla ice cream

Main meals

Corn dog

Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Cheeses

Le Gruyère alpage réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Others

Chow mein

Chow mein : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts), all bound in a starch-thickened sauce.Serve with stir-fried noodles (Yakisoba).

Sheep and Goats

Saddle of lamb with boulangere potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.

Desserts

Coffee crème brûlée

Desserts

Molten chocolate cake and orange peel

Pork

Pork filet mignon with prunes

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

Cheeses

La Bouille

France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

Shellfish and Seafood

Langoustines with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Cheeses

Gnocchi gratin with gorgonzola dolce

Cooked meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

Consommé and Soup

Beaufort cheese gratin soup

Sea fish

Salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cooked meats

Lyon style cochonnaille

Cochonnailles : charcuterie.