All dishes:

Sauces

Melted butter sauce

Melted butter with reduced lemon juice and possibly pepper or chili.

Cooked meats

Goose paté with goose foie gras

Shellfish and Seafood

Scallops gratin with saffron

Sea fish

Steamed John Dory in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Murol

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Semi-hard, pasteurized cow's milk cheese with deep orange rind and a hole in the middle.

Poultry

Chicken cutlets Pozharsky

Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Game birds

Wood pigeon breast with porcini

Salads

Duck foie gras and pigeon salad

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 weeks to 3 months.

Cooked meats

Duck paté with duck foie gras and black truffle

Cheeses

Mascarpone

Italy. Lombardy. Lodi.
Buffalo milk or cow's milk cheese rich made from cream, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.

Sheep and Goats

Shoulder of lamb with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Salads

Crudite salad

Cold starters

Black radish and herb butter

Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

Desserts

Vatrushka with vanilla

Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.

Sea fish

Sea bream with chanterelle

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Semi-soft cow's milk cheese.

Sea fish

Avruga caviar

Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).

Shellfish and Seafood

Steamed mussels served cold

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Sheep and Goats

Braised lamb chops

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cooked meats

Goose rillettes

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Pork

Roasted pork spare ribs