All dishes:

Cheeses

Roncal

Spain. Navarre.
Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.
Ripening : 4 months minimum.

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Main meals

Cod and potatoes

Condiments

Thyme

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Shellfish and Seafood

Crayfish gratin with white wine

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Cooked meats

Figatellu

France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Mushrooms, Vegetables, Pasta and Rice

Dauphine potatoes

Cooked meats

Baked ham

Sheep and Goats

Roast Pauillac lamb with new garlic

Lamb under 11 weeks and between 11 and 15 kilos.

Desserts

Pineapple meringue tart

Freshwater fish

Trout with Saint George’s mushrooms

Poultry

Roasted poultry with red berry sauce

Shellfish and Seafood

Langoustine carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

Poultry

Sautéed duck foie gras with mango

Served hot.

Desserts

Quince and Roquefort cheese tart

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Cold starters

Pepper and goat cheese terrine