All dishes:

Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and smoked salmon

Main meals

Galette with goat cheese

Galette : savory crepe.

Poultry

Grilled squab with olives

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Pizza, Quiche, Tart and Pie

Fish pie

Veal

Roasted rack of veal with garlic and rosemary

Desserts

Passion fruit cheesecake

Veal

Veal paupiettes

Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

Desserts

Fontainebleau with raspberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Sea fish

Red mullet with eggplant caviar

Sea fish

Anchovy fillets in olive oil

Pork

Diots with crozets

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

Desserts

Apple turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Beef

Roasted rib steak with shallots

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Mushrooms, Vegetables, Pasta and Rice

Eggplant gratin

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Cheeses

Mature Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cheeses

Sainte-Maure de Touraine

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.

Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.

Salads

Carrot and orange salad