All dishes:

Mushrooms, Vegetables, Pasta and Rice

Steamed zucchini

Main meals

Mutton couscous

Pair according to the hotness of the harissa spice.

Sea fish

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

Desserts

Chocolate and pear cake

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Warm starters

Goat cheese and tomato puff pastry

Cheeses

Toucy

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.

Beef

Braised beef chuck

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

Desserts

Thin apple tart

Thin tart : on puff pastry.

Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

Others

Frog legs with garlic butter

Garlic butter : butter with garlic.

Mushrooms, Vegetables, Pasta and Rice

Spinach and ricotta lasagna

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Sea fish

Sole with beurre blanc sauce

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

Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

Desserts

Rum baba with vanilla custard

Eggs

Scrambled eggs with shrimp

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

Desserts

Mirabelle plum and almond tart

Sheep and Goats

Roasted kid goat with herbs