All dishes:

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Desserts

Dark chocolate mousse

Dark chocolate : with more than 70% cocoa.

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Freshwater fish

Blanquette of zander

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Sea fish

Mackerel in white wine

Sea fish

Stuffed turbot with morel mushrooms

Cheeses

Bethmale

France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.

Shellfish and Seafood

Roasted lobster

Cheeses

Castelmagno

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.

Desserts

Diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with candied fruit and covered with Chantilly cream topped with a candied cherry.

Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

Cheeses

Le Gruyère bio classique

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.

Desserts

Coconut macaroon

Desserts

Kiwi clafoutis

Sea fish

Sea bass fillets with fennel and star anise

Sheep and Goats

Roasted kid goat

Pork

Ham with pineapple

Beef

Beef bourguignon with steamed potatoes

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Desserts

Pear tarte Tatin and cinnamon ice cream

Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.