All dishes:

Main meals

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

Cheeses

Ewephoria

Netherlands. Friesland.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 12 months.

Desserts

Molten chocolate cake topped with caramel

Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.

Desserts

Ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Game birds

Grilled quail 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.

Game birds

Roast quail with black truffle juice

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

Veal

Sauteed veal with green olives

Sea fish

Grilled red mullet with tapenade and mashed potato with olive oil

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Cheeses

L’Ami du Chambertin

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Pork

Roasted pork spare ribs

Others

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

Desserts

Warm molten chocolate cake and banana coulis

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and smoked salmon

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Freshwater fish

Smoked eel with citrus

Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.

Desserts

Iced chocolate and raspberry parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Desserts

Caramelized apple crêpe

Sea fish

Fresh herring home style

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.