All dishes:

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Main meals

Poutreille

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Warm starters

Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Shellfish and Seafood

Pacific oysters

Desserts

Dark chocolate mousse

Dark chocolate : with more than 70% cocoa.

Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Main meals

Cottage cheese pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Cheeses

Serra da Estrela curado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.

Main meals

Fish couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Cooked meats

Cold cuts

Salads

Duck foie gras salad

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Sea fish

Steamed John Dory with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sheep and Goats

Roasted kid goat

Mushrooms, Vegetables, Pasta and Rice

Artichokes with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Poultry

Squab with chanterelle

Beef

Beef tenderloin en croûte with duck foie gras and black truffles

Poultry

Cold fried chicken

Beef

Beef cheek daube with red wine and braised endives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cheeses

Malakoff

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.

Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

Sauces

Ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.