All dishes:

Game animals

Doe roast

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.

Poultry

Pan-fried goose foie gras with apricot compote

Served hot.

Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Desserts

Mirabelle plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Duck leg salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Scallop terrine

Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

Mushrooms, Vegetables, Pasta and Rice

Dauphine potatoes

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Sauces

Mole

Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.

Veal

Veal escalope with chanterelles

Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cooked meats

Dry cured sausage

Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

Shellfish and Seafood

Scallops with spices

Sauces

Winegrower sauce

Vigneronne sauce : red wine reduction with shallots and butter.

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Poultry

Duck foie gras 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.

Main meals

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta