All dishes:

Sheep and Goats

Lamb noisette with spices

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

Desserts

Pear in parchment

Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

Cheeses

Aged sheep cheese

Poultry

Chicken wings with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Poultry

Potato salad with duck confit

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Desserts

Pear marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Desserts

Walnut dessert

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Cheeses

L’Amuse Signature Gouda

Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.

Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Main meals

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

Desserts

Lemon and mascarpone macarons

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

Sea fish

John Dory with cream sauce

Cream sauce : béchamel sauce with cream.

Offal and tripe

Grilled merguez

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Poultry

Duck foie gras with sesame toasted bread

Served cold.

Appetizers

Smoked trout toast

Desserts

Fig tart

Desserts

Peach bavarian

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Main meals

Hochepot stew

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Main meals

Chicken gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.