All dishes:

Main meals

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

Game animals

Doe fillet with lingonberries

Eggs

Soufflé omelette with Roquefort cheese

Desserts

Strawberry tart with raspberry cream

Desserts

Fig and walnut tart

Warm starters

Sautéed duck foie gras escalope with cinnamon

Sea fish

John Dory with beurre blanc sauce

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

Cheeses

Queso de Mahón-Menorca artesano curado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, brown in color.
Ripening : 5 months minimum.

Cheeses

Cheese board

Sea fish

Roasted John Dory with beurre blanc sauce

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

Poultry

Chicken with black olives

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Desserts

Nougat flan

Pizza, Quiche, Tart and Pie

Flamiche with Maroilles cheese

Shellfish and Seafood

Sautéed scallops with mousseline spinach

Desserts

Sachertorte

Austria. Vienna.
Chocolate tart filled with apricot jam.

Poultry

Goose with chestnut

Roast goose with chestnut filling.

Cheeses

Grilovaný Hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind grilled.

Main meals

Mique lotoise

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

Shellfish and Seafood

Oysters with zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Desserts

Rum baba with mirabelle plum jelly

Sheep and Goats

Grilled lamb 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.

Beef

Tournedos Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.