All dishes:

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Beef

Grilled entrecote

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.

Cheeses

Saint-Jorge 6 meses

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.

Poultry

Chicken with wine vinegar

Main meals

Tajine

Tajine : stew of vegetables, fish or meat.

Shellfish and Seafood

Ginger prawn

Veal

Braised veal chop

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

Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Beef

Roast beef with shallots

Cheeses

Buxton blue

United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.

Salads

Sautéed scallop salad with black truffle vinaigrette

Sheep and Goats

Herb-crusted rack of lamb

Pork

Suckling pig with apple

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Sheep and Goats

Rosemary lamb with ratatouille

Freshwater fish

Fish quenelles

Desserts

Pineapple bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.

Cheeses

Torta del Casar

Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

Desserts

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.