All dishes:

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.

Pork

Pork filet mignon with peach

Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Veal

Veal chop with chanterelles

Appetizers

Aperitif

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Cheeses

Stichelton

United Kingdom. Nottinghamshire.
Blue cheese made from whole raw cow’s milk with a natural rind.

Desserts

Candied orange crema catalana

Desserts

Rhubarb sablé

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Warm starters

Veal sweetbread puff pastry

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

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

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Desserts

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

Desserts

Crema catalana with caramelized apple

Pork

Pork chop with lentils

Sheep and Goats

Saddle of lamb with rosemary

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Beef

Grilled beef

Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.