All dishes:

Shellfish and Seafood

Roasted lobster 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.

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.

Cheeses

Maasdam

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.

Desserts

Roasted pear with blue cheese

Poultry

Squab with morels

Sheep and Goats

Braised leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cold starters

Zucchini bread

Freshwater fish

Trout tartare and green asparagus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Cheeses

Toucy

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.

Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Desserts

Walnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.

Sheep and Goats

Roast knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Rabbit

Roast saddle of rabbit

Poultry

Duck confit with potatoes sautéed with garlic and parsley

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Veal

Veal roast