All dishes:

Cold starters

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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.

Sea fish

Sautéed red mullet fillets

Cheeses

Hidden Falls

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.

Pork

Suckling pig with apple

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Sea fish

Surimi

Sea fish

Roasted sea bass with green asparagus

Desserts

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Main meals

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Sea fish

Dieppoise-style marinated herring

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Offal and tripe

Braised veal sweetbreads with spices

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

Beef

Beef tenderloin with bordelaise sauce

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

Condiments

Bay leaf

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.

Beef

Flap steak with shallots

Cold starters

Avocado with vinaigrette

Poultry

Catalan-style chicken

Chicken with onions, prunes, pine nuts and tomato.

Salads

Squid salad

Cheeses

Pecorino sardo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.

Game animals

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.