All dishes:

Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.

Desserts

Dacquoise

France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake made of layers of almond and hazelnut meringue (sometimes added with coconut or pistachio) and whipped cream or buttercream topped with icing sugar.
Serve cold.

Pork

Roast pork with Stilton

Roast pork filled with Stilton cheese.

Poultry

Roasted duck foie gras with spices

Served hot.

Pork

Pork filet mignon with Maroilles sauce

Sauce made of Maroilles and white wine.

Sauces

Bolognese sauce

Meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.

Main meals

Turbot and oyster tartar

Sea fish

Sea bream with candied lemon

Cheeses

Baked mozzarella

Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.

Appetizers

Smoked trout toast

Warm starters

Goat cheese in puff pastry with caramelized onion

Game birds

Mallard with blackcurrant berry

Pork

Diots with crozets

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.

Appetizers

Cod croquettes with tomato sauce

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

Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fat (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

Game birds

Roast pheasant

Freshwater fish

Pike-perch quenelles with crayfish

Cooked meats

Rillettes de Tours

France. Touraine.
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.

Sauces

Horseradish sauce

Velouté with grated horseradish.

Appetizers

Lumpfish caviar toast

Poultry

Roast chicken with chanterelle

Beef

Tournedos Rossini and mashed potato with black truffle

Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.