All dishes:

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Rabbit

Jugged rabbit

Cold starters

Eggplant caviar with tomato

Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Game birds

Roast quail with mushrooms

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Pork

Pork filet mignon with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Cold starters

Goat cheese charlotte

Desserts

Chocolate Fritters topped with caramel

Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Game birds

Roast trushes with juniper berries

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Cold starters

Marbled duck foie gras with almonds

Game birds

Roast woodcock with truffle and thyme potatoes

Shellfish and Seafood

Galician style octopus

Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.

Beef

Grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sea fish

Sea bream ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Shellfish and Seafood

Spiny lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Poultry

Fattened chicken with porcini mushrooms

Cheeses

Montgomery’s Cheddar

United Kingdom. Somerset.
Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.
Ripening : 9 months minimum.