All dishes:

Sea fish

Zarzuela

Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc
Like a paella without rice .

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Poultry

Roasted duck with porcini mushrooms

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

Poultry

Roasted duck with prunes

Desserts

Pear meringue tart

Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

Desserts

Molten chocolate cake and pistachio cream

Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

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

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Salads

Lettuce with fresh cream

Shellfish and Seafood

Scallops with orange sauce

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

Sea fish

Pavé of salmon with roasted fennel

Desserts

Crema catalana with black truffle

Consommé and Soup

Zurrukutuna

Basque Country.
Soup made with cod, peppers and garlic.

Beef

Rump steak with pepper

Sea fish

Red tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Red fruit 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.

Shellfish and Seafood

Lobster with 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.

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

Cheeses

Le Gruyère bio classique

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.

Pizza, Quiche, Tart and Pie

Young wild boar pie

Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).