All dishes:

Sheep and Goats

Seven hour shoulder of lamb

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

Salads

Autumn salad

Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…

Desserts

Red wine poached pear

Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.

Poultry

Duck stew

Veal

Veal grenadine with porcini mushrooms

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

Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cooked meats

Macon-style andouillette

Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.

Game animals

Roasted venison fillet

Sheep and Goats

Spit-roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Pork

Pork roast 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.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Appetizers

Eggplant fritters

Desserts

Ttriple chocolate and candied chestnut crêpe aumoniere

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Veal

Tête de veau

Freshwater fish

Poached trout in white wine

Desserts

Rhubarb and fennel confit tart

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.

Cheeses

Foxglove

United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.

Sea fish

Sautéed tuna with onion and tomato

Sea fish

Roasted turbot with confit shallots and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.