All dishes:

Desserts

Plum tart

Cooked meats

Andouillette de Cambrai

Andouillette with veal ruffle.

Desserts

Semolina pudding with candied fruit

Desserts

Pear marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Desserts

Merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Sea fish

Monkfish skewers with diced bacon

Cooked meats

Grilled andouille de Vire

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Poultry

Spit-roasted guinea fowl

Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Beef

Beef cheek with carrots

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Anchovies with olive oil

Sea fish

Monkfish tail with saffron

Main meals

Baeckeoffe

France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Cheeses

Pierre Robert

France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Beef

Beef skewers

Desserts

Chocolate

Poultry

Roasted duck with black truffle sauce

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

Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Desserts

Mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sheep and Goats

Roasted saddle of lamb with thyme

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