All dishes:

Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Beef

Bordeaux style entrecote

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

Desserts

Eton mess with red and black fruits

Poultry

Chicken with cream sauce and button mushrooms

Cream sauce : béchamel sauce with cream.

Desserts

Bananas Foster

Flambéed bananas with vanilla ice cream and a sauce made of butter, brown sugar, cinnamon, dark rum, and banana liqueur.

Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Freshwater fish

Carp in beer

Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.

Game animals

Roast saddle of hare with mushrooms

Sea fish

Smoked haddock

Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Freshwater fish

Smoked trout medallion and leek salad

Cheeses

Brocciu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.

Desserts

Soufflé omelette with apple

Appetizers

Gruyère fritters

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Main meals

Duck pastilla with black olives

Sea fish

Grilled sea bream with citrus

Pizza, Quiche, Tart and Pie

Salmon pie

Poultry

Squab with peas

Desserts

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

Sea fish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts

Wild strawberry yogurt ice cream

Desserts

Coffee and chocolate marquise

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