All dishes:

Freshwater fish

Trout with beurre blanc sauce

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

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Warm starters

Comté cheese soufflé

Served hot.

Cold starters

Meatloaf

Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.

Warm starters

Lobster puff pastry

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Desserts

Mille-feuille

Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cheeses

Kunik

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

Cheeses

Bay blue

United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.

Sea fish

Monkfish tail with saffron

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

Sauces

Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Desserts

Dried fruit dessert

Desserts

Pear in syrup

Cheeses

Nimble

United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.

Poultry

Duck breast with white grapes

Beef

Hanger steak with shallots

Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.