All dishes:

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Seafish

Red tuna carpaccio

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

Pizza, Quiche, Tart, Pie

Rabbit pie

Desserts and Sweet Courses

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Poultry

Duck with red curry

Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.

Shellfish and Seafood

Clams with spinach

Desserts and Sweet Courses

Brioche french toast with caramelized apples

Seafish

Fresh anchovies marinated in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Veal

Braised cushion of veal

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Cheeses

Alex

Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Cured Meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

Cheeses

Grana Padano Riserva

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Sheep and Goats

Lamb in savory and thyme herb crust

Shellfish and Seafood

Scallops with porcini mushrooms

Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).