All dishes:

Others

Lobster guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Freshwater fish

Pike-perch a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Poultry

Guinea fowl salmis

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

Sheep and Goats

Baron of lamb en croute with his own juice

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

Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

Sea fish

Monkfish tartar

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

Desserts

Tarte tatin with vanilla whipped cream

Poultry

Squab with duck foie gras and black truffle in puff pastry

Poultry

Roasted poultry with mushrooms

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Desserts

Walnut bavarian cream

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

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Desserts

Custard tart

Shortcrust pastry filled with egg custard, baked in the oven.

Others

Lamb gyros

Cooked meats

Cold cuts

Desserts

Apple turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Pork

Peking pork spare ribs

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.

Cheeses

Palet de Bourgogne

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.

Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Game animals

Marinated venison in red wine

Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Pastrami

Smoked salted beef, sliced thinly.

Poultry

Pigeon with orange

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

Veal

Roasted rack of veal with cream and mushrooms