All dishes:

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Mille-feuille

Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Veal

Braised veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Damson bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Cheeses

Roncal

Spain. Navarre.
Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.
Ripening : 4 months minimum.

Freshwater fish

Smoked trout medallion and leek salad

Main meals

Monkfish curry

Cheeses

Vieux Boulogne

France. Hauts-de-France. Nord. Pas-de-Calais. Boulogne-sur-Mer.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Freshwater fish

Pike-perch with chanterelles

Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Sheep and Goats

Crown of lamb cutlets

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Pizza, Quiche, Tart and Pie

Fennel and salmon tart

Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Offal and tripe

Calf’s liver with bordelaise sauce

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

Desserts

Chocolate twelfth night cake

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.