All dishes:

Cheeses

Hooligan

United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

Cooked meats

Rosette de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

Main meals

Prawn rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Main meals

Langoustine sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sheep and Goats

Lamb navarin with black olives

Navarin : stew.

Cheeses

Brillat-Savarin with black truffle

Sea fish

Steamed John Dory

Sea fish

Grilled cod

Freshwater fish

Trout with Saint George’s mushrooms

Main meals

Hachis parmentier with black pudding and apple

Eggs

Soufflé omelette

Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.

Poultry

Stuffed guinea fowl with porcini mushrooms

Warm starters

Goat cheese and tomato pizza

Shellfish and Seafood

Crayfish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Tome des Bauges

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.

Desserts

Almond baklava

Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

Poultry

Grilled poultry

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Warm starters

Pineapple and goat cheese in parchment

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Sheep and Goats

Lamb shank with lentils

Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.