All dishes:

Desserts

Blueberry pie

Main meals

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

Desserts

Chestnut cream

Main meals

Tuna sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sheep and Goats

Roasted leg of lamb with potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

French toast

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Sauces

Colbert sauce

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

Shellfish and Seafood

Whelks

Cheeses

Moody blue

United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Shellfish and Seafood

Clams with mariniere sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Veal

Veal chop with bolognaise sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Main meals

Poutreille

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.

Cold starters

Raw vegetables

Do not serve fine wine.

Cooked meats

Dry cured sausage

Desserts

Red berry bavarian cream

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

Sea fish

Steamed sea bass with ginger

Game animals

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Sea fish

Sole in parchment

Desserts

Damson meringue tart

Desserts

Lemon sponge cake

Poultry

Blanquette of turkey with almonds

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Game animals

Roasted venison with chanterelles and thyme