All dishes:

Desserts

Red berry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sea fish

Cold salmon mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Pineapple and coconut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cheeses

Sheep’s milk cheese with black cherry jam

Cheeses

La Bouille

France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Poultry

Duck leg salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Offal and tripe

Sautéed veal sweetbreads in butter

Beef

Beef tenderloin with black pepper

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

Poultry

Roasted duck leg with chanterelles

Desserts

Molten chocolate cake and orange peel

Shellfish and Seafood

Bay scallops with braised endive

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

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Cheeses

Cabricharme

Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.

Salads

Museau vinaigrette

Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.

Appetizers

Stuffed piquillo peppers with cod

Main meals

Koftas

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Main meals

Pigeon pastilla

Pork

Grilled pig trotter

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.