All dishes:

Cheeses

Manchego

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Beef

Tournedos Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Poultry

Turkey with chestnut

Cooked meats

Sac bardin

France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.

Sheep and Goats

Braised lamb chops with rosemary

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

Sheep and Goats

Lamb with port wine sauce

Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Sea fish

Grilled pavé of salmon

Cheeses

Semi-hard cheese

Shellfish and Seafood

Dog cockle with persillade sauce

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

Poultry

Stuffed guinea fowl with Brussels sprouts

Sea fish

Raw salmon

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Cooked meats

Rabbit rillettes

Sheep and Goats

Baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Desserts

Fruits clafoutis

Shellfish and Seafood

Scallops and persillade sauce

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

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with clams and toasted bread

Salads

Greek salad

Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.

Appetizers

Antipasti

« before the meal »