All dishes:

Cheeses

Clonmore

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Sea fish

Grilled John Dory

Desserts

Praline bavarian cream

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

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Sea fish

Grilled sardines

Warm starters

Langoustine raviole with saffron

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Brioche

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Poultry

Squab with porcini mushrooms and olives

Cheeses

Twig farm goat tomme

United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.

Shellfish and Seafood

Scallop tartare with herbs

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

Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Sheep and Goats

Lamb navarin

Navarin : stew.

Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.

Desserts

Strawberry zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Desserts

Cherries flambéed in kirsch

Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.

Poultry

Stuffed fattened chicken with duck foie gras

Others

Lamb and beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Game birds

Young partridge with lingonberries

Young Partridge : under 8 months old.

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Sea fish

Sea bass fillets with caviar