All dishes:

Pizza, Quiche, Tart and Pie

Fresh goat cheese tart whit cherry tomato

Sea fish

Sea bream tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.

Main meals

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Cold starters

Stuffed avocado with crab and lobster

Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

Sheep and Goats

Leg of lamb with provençal herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Poultry

Duck breast 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.

Cheeses

Dream weaver

United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with porcini mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Desserts

Lemon and mascarpone macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Condiments

Cooked garlic

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.

Desserts

Pear and almond cake

Cooked meats

Poultry liver pâté

Served cold or at room temperature.

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Warm starters

Sautéed duck foie gras escalope with white grapes

Freshwater fish

Roasted pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Raw mozzarella

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

Poultry

Stuffed guinea fowl with chanterelle

Sheep and Goats

Lamb chops with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Cheeses

Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.

Warm starters

Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Pork

Black pudding with apples and potatoes