All dishes:

Sea fish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Desserts

Candied rhubarb and strawberry

Poultry

Roasted spring chicken with dauphine potatoes

Game animals

Saddle of hare with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Sea fish

Grilled sea bream a l’unilateral with spices

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

Desserts

Mango sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Poultry

Roasted duck with green pepper

Game birds

Wood pigeon with porcini mushrooms

Game birds

Roast quail with cherries and Sichuan pepper

Desserts

Chocolate cake

Shellfish and Seafood

Sautéed prawns

Desserts

Butter and lemon crêpe

Main meals

Fish tartare

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

Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Vacherin Mont-d’or

Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.

Shellfish and Seafood

Provençal-style octopus

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

Cheeses

Kanterkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.

Poultry

Duck breast with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Desserts

Macarons

Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.

Desserts

Chocolate and walnut meringue tart

Cheeses

Nakládaný hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.

Cooked meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.