All dishes:

Cheeses

Beenleigh Blue

United Kingdom. Devon.
Blue cheese made from pasteurized sheep's milk.

Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

Main meals

Sea pot-au-feu

Desserts

Pineapple gratin with honey

Sea fish

Grilled shad

Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Warm starters

Fish gratin in scallop shells

Main meals

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

Desserts

Dark chocolate fondant with salted butter caramel

Cooked meats

Grilled andouillette

Desserts

Strawberry soup

Sea fish

Smoked haddock with poached eggs in cream sauce

Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Game birds

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Pork

Porchetta

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.

Game birds

Grilled quail

Sea fish

Blanquette of salmon

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

Sea fish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

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).

Cheeses

Tricycle

United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.