All dishes:

Mushrooms, Vegetables, Pasta and Rice

Vegetables in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Pork

Grilled Toulouse sausage

Rabbit

Saddle of rabbit with tarragon

Salads

Crab salad

Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

Feathered game

Young partridge salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cheeses

San Andreas

United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Desserts and Sweet Courses

Sticky toffee pudding

United Kingdom.
Sponge cake made with brown sugar and finely chopped dates, topped with caramel (brown sugar).
Served with custard, vanilla ice cream or single cream.

Desserts and Sweet Courses

Prune pie

Shellfish and Seafood

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Shellfish and Seafood

Roasted Bay scallop

Main courses

Chicken tajine with apricot

Tajine : stew of vegetables, fish or meat.

Seafish

Cod brandade with mashed potatoes

Brandade with mashed potatoes.

Desserts and Sweet Courses

Mirabelle plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Desserts and Sweet Courses

Cherry gratin

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.

Seafish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Seafish

Sea bream with saffron

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Cheeses

Ovelha amanteigado

Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.

Desserts and Sweet Courses

Raspberry with mascarpone

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