All dishes:

Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.

Sauces

Anchovy sauce

Anchovy sauce : anchovy and herb sauce with shallot and oil.

Veal

Cushion of veal with fresh cream

Shellfish and Seafood

Bay scallops with tarragon

Cooked meats

Lorraine paté with garden salad

France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.

Cheeses

Basque sheep’s milk cheese

Game animals

Roasted venison with sauce poivrade

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Poultry

Grilled duck leg

Desserts

Roasted figs with spices

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Pizza, Quiche, Tart and Pie

Fennel and salmon tart

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Sea fish

Grilled sea bream with citrus

Desserts

Dacquoise

France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.

Pork

Currywurst

Germany. Berlin.
Pork sausage cut into small pieces and seasoned with curry ketchup.
Served in a small roll (Brötchen) or with french fries.

Desserts

Caramel and chocolate yule log

Poultry

Pigeon with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Others

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

Cold starters

Fish mousse

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Pork

Knuckle of pork with sauerkraut