All dishes:

Shellfish and Seafood

Grilled bay scallops

Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Poultry

Bordeaux style duck daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cheeses

Taleggio

Italy. Lombardy.
Soft-ripened cheese made from raw cow's milk cheese with a pink-orange colored washed-rind.
Ripening : 25 to 40 days.

Sea fish

Tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Others

Shish kebab

Mediterranean cuisine.
Skewersed grilled or roasted meat.

Desserts

Douillon à la pomme

France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Condiments

English mustard

Desserts

Dried fruit dessert

Cheeses

L’Amuse Signature Gouda

Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Pork

Roast pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Appetizers

Socca

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Thin galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Tangerine twelfth night cake

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Cheeses

La Bouille

France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Cheeses

Le Gruyère bio classique

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.

Sea fish

Sea bass fillets and fennel

Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Veal

Roasted veal chop

Cheeses

Pavé du Nord jeune

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

Appetizers

Duck foie gras toast

Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.