All dishes:

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Shellfish and Seafood

Scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Rabbit

Sauteed rabbit with green olives

Others

Provençal style snails

Snails with aioli sauce or tomato sauce.

Desserts

Walnut pie

Game animals

Wild boar fillet with black truffle en croûte

Sheep and Goats

Milk-fed lamb with porcini mushrooms

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Shellfish and Seafood

Langoustine 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.

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.

Desserts

Chocolate cake with candied citrus fruits

Main meals

Shrimp jambalaya

United States. Louisiana. New Orleans.
Kind of paella with shrimp, rice and spicy.

Veal

Grilled veal chop

Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

Veal

Roasted rack of veal with morel mushrooms

Desserts

Confit apple

Game animals

Roasted haunch of venison

Haunch : leg.

Shellfish and Seafood

Bay scallops a la nage

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

Sea fish

Salmon tartare with soy sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shellfish and Seafood

Provençal-style octopus

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Beef

Grilled beef tournedos with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.