All dishes:

Sauces

Black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Game birds

Roasted pheasant with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Desserts

Crème brûlée with black and red fruits

Poultry

Roasted guinea fowl with mushroom

Mushrooms, Vegetables, Pasta and Rice

Porcini mushromm risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

Eggs

Eggs mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Sheep and Goats

Leg of lamb with garlic cream

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.

Desserts

Chocolate pastry

Desserts

Chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

Desserts

Strawberry mousse with mint leaf

Shellfish and Seafood

Marinated scallops with lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Main meals

Cod crusted chorizo

Poultry

Grilled poultry

Shellfish and Seafood

Grilled spiny lobster with fleur de sel

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Beef

Braised beef cheek

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

Sheep and Goats

Roasted shoulder of lamb 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.

Freshwater fish

Trout with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

Desserts

Chestnut mousse with orange