All dishes:

Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

Desserts

Alsatian-style blueberry tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Desserts

Passion fruit mousse with gingerbread

Desserts

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Freshwater fish

Pike-perch fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Eggs

Scrambled eggs with white truffle

Cooked meats

Saucisson de Lyon

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Poultry

Squab 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.

Pork

Ham with pineapple

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

Pizza, Quiche, Tart and Pie

White asparagus tart

Desserts

Rhubarb meringue tart

Main meals

Cassoulet

Appetizers

Salmon roe canapé

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Poultry

Grilled duck foie gras with morel mushrooms

Served hot.

Desserts

Caramel bavarian cream

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

Game animals

Roasted venison fillet

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Appetizers

Radish and butter

Radishes served with salt and butter.

Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.