All dishes:

Freshwater fish

Stuffed trout with almonds

Desserts

Caramelized pear and Roquefort cheese

Pork

Pork leg with pineapple

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Cheeses

Pavé d’Auge

France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.

Desserts

Chocolate almond brownies

Sheep and Goats

Lamb in savory and thyme herb crust

Main meals

Truffade

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Sauces

Crayfish butter

Butter mixed with finely chopped crayfish meat and often seasoned.

Sea fish

Grilled sea bass with herbs

Cold starters

Italian style melon

Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar

Desserts

Apple and pear pie

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

Sheep and Goats

Roasted leg of lamb with garlic

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

Desserts

Lemon soufflé

Served hot.

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Appetizers

Shrimp fritters

Desserts

Sponge cake

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Desserts

Pear twelfth night cake

Fruits

Pawpaw