All dishes:

Poultry

Glazed fattened chicken with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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.

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Lobster claws in americaine sauce

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."

Sheep and Goats

Leg of lamb with spices

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

Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

Desserts

Almond pistachio baklava

Desserts

Iced nougat with candied fruits and honey

Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

Beef

Braised beef

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

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Sheep and Goats

Leg of lamb en croûte

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

Appetizers

Prawn fritters

Pork

Pork skewers with prunes

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and tuna

Others

Lamb hamburger

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.

Shellfish and Seafood

Butter-seared scallops

Cheeses

Comte with walnuts

Cheeses

Kanterkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.

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.

Desserts

Roasted pear with Roquefort