All dishes:

Cheeses

Acapella

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

Desserts

Spiced cherry soup with calisson ice cream

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

Desserts

Pineapple sponge cake and light cream

Pizza, Quiche, Tart and Pie

Rabbit pie

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.

Cooked meats

Sausage en croute

Shellfish and Seafood

Bay scallops a la plancha

Poultry

Young guinea fowl with morels

Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Offal and tripe

Roasted veal sweetbreads with mushrooms

Game animals

Hare with lentils

Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Shellfish and Seafood

Grilled scallops with lemongrass

Game birds

Roasted quail stuffed with mushrooms

Appetizers

Dried fruit canapé

Desserts

Pink praline tart

Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Desserts

Caramel mille-feuille

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.

Desserts

Pear and apple tart

Salads

Chicken liver salad

Cheeses

Pavé du Nord jeune

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.