All dishes:

Desserts

Plum meringue cake

Cheeses

Cambozola

Germany. Allgäu.
Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Desserts

Crème brûlée with black and red fruits

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

Desserts

Petit four

Eggs

Scallop omelette

Cheeses

Tomme de brebis

Pressed and uncooked cheese made from sheep's milk.

Poultry

Guinea fowl with white grapes

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Appetizers

Blue cheese and pear toast

Sheep and Goats

Shoulder of lamb in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Poultry

Roast duck breast

Desserts

Peaches with meringue

Baked peaches topped with meringue.

Mushrooms, Vegetables, Pasta and Rice

Salad

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Sea fish

Sea bass with coconut milk

Sea fish

Pan-fried sea bass pavé

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

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Shellfish and Seafood

Sautéed bay scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.