All dishes:

Sauces

Garlic butter

Garlic butter : butter with garlic.

Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Desserts and Sweet Courses

Roasted peaches with rosemary

Cheeses

Coulommiers

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with bloomy rind.

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

Desserts and Sweet Courses

Redcurrant meringue cake

Veal

Roasted rack of veal with garlic and rosemary

Seafish

Sautéed sea bass

Sheep and Goats

Lamb with anchovies

Cold starters

Crab stuffed avocado

Feathered game

Roast quail with figs

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

Cheeses

Trappe de Timadeuc

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Beef

Hanger steak with shallots

Desserts and Sweet Courses

Apple and pear pie

Cured Meats

Smoked ham

Seafish

Marinated sea bass

Furred game

Steak of doe with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Hot Starters

Snails in bread crust

Dish made with bread dough.

Desserts and Sweet Courses

Pineapple surprise

Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.