All dishes:

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Pork

Pork chop with caramelized apples

Salads

Smoked fish and spinach salad

Veal

Veal escalope with cream sauce and mushrooms

Poultry

Goose confit

Served hot.

Desserts

Raspberry soufflé

Served hot.

Freshwater fish

Carp in beer

Main meals

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

Desserts

Apple pie

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Caramelized baked apple

Pizza, Quiche, Tart and Pie

Flamiche

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.

Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé

Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Warm starters

Veal sweetbread puff pastry

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.

Pizza, Quiche, Tart and Pie

Fennel tart

Veal

Roasted veal chop with tarragon

Eggs

Poached eggs with black truffle

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Sea fish

Pan-fried sea bass pavé

Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.

Cheeses

Wabash Cannonball

United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.

Game animals

Spit-roasted wild boar

Shellfish and Seafood

Bay scallop carpaccio with duck foie gras

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.