All dishes:

Poultry

Fattened chicken with black truffle

Desserts

Savarin with rum

Savarin : kind of rum baba without raisins.

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.

Cheeses

Castelmagno

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.

Beef

Bacon cheeseburger

Sea fish

Roasted sea bass with fennel and star anise

Desserts

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

Desserts

Plum and walnut cream meringue tart

Desserts

Peach tarte Tatin

Poultry

Braised squab

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

Desserts

Coffee mousse

Cheeses

Comte with walnuts

Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.

Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

Cheeses

Fontina

Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Sheep and Goats

Tripotxa

Spiced lamb blood sausage sometimes combined with veal.

Poultry

Roast chicken with garlic

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Salmon carpaccio with herbs

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Bocconcino

Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).