All dishes:

Condiments

Olive oil

Poultry

Duck breast with mushrooms

Sheep and Goats

Lamb with spicy fennel shoots

Poultry

Roast chicken with french fries

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Freshwater fish

Smoked eel with lentils

Poultry

Sautéed ostrich steak

Others

Lamb and beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.

Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

Desserts

Chocolate bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Sea fish

John Dory fillets with fresh cream

Pork

Pork chop with caramelized apples

Condiments

Rosemary

Sea fish

Smoked salmon and potatoes

Desserts

Dessert with candied fruits

Sea fish

Stuffed red mullet with fennel

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Shellfish and Seafood

Langoustine skewers

Mushrooms, Vegetables, Pasta and Rice

Mushroom risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Desserts

Strawberry and goat cheese trifle

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.