All dishes:

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Desserts

Crema catalana flavored with walnut

Appetizers

Black olives in brine

Sheep and Goats

Roast baron of lamb

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Freshwater fish

Sautéed pike-perch and spring garnish with beurre blanc sauce

Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Others

Salmon guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Cold starters

Shrimp-stuffed avocado

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Warm starters

Spiced pork nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Freshwater fish

Artic char a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Game animals

Venison stew

Shellfish and Seafood

Clams with spinach

Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Offal and tripe

Veal sweetbreads with asparagus

Desserts

Apricot ramekin

Sea fish

Sea bream fillets in parchment

Sea fish

Salmon tartare with soy sauce

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

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.

Poultry

Fattened chicken 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.

Desserts

Pear and amandine tart

Amandine : cover with almonds.

Sea fish

Sea bass fillets with beurre blanc sauce

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