All dishes:

Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.

Beef

Grilled beef

Desserts

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

Consommé and Soup

Fish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Duck hearts skewers

Desserts

Coffee merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Cooked meats

Saucisson de Lyon

Sea fish

Roasted sea bass with fennel and star anise

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

Sea fish

Cod with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

Chocolate eclair

Warm starters

Crottin de Chavignol puff pastry

Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cold starters

Sea bass and red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Mushrooms, Vegetables, Pasta and Rice

Beef dumplings with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Poultry

Stuffed pigeon with black truffle

Desserts

Orange crema catalana

Shellfish and Seafood

Poached scallops

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

Veal

Braised veal chop

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.