All dishes:

Desserts

Fig and walnut tart

Game birds

Roast quail with cherries and Sichuan pepper

Main meals

Provençal tuna gratin

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

Poultry

Duck with lingonberries

Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Game animals

Spit-roasted wild boar

Salads

Mixed salad

A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Cheeses

Burrata

Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.

Cold starters

Lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sea fish

Sole with beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Desserts

Meringue Apricots

Pizza, Quiche, Tart and Pie

Porcini mushrooms and duck gizzards tart

Beef

Roasted beef tenderloin with porcini mushroom sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Pork

Diots with polenta

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Pork

Roast pork filet mignon

Desserts

Chocolate and raspberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Mushrooms, Vegetables, Pasta and Rice

Shrimp risotto

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

Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

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