All dishes:

Pork

Cold pork roast

Sea fish

Cod in parchment

Cooked meats

Andouille de Charlieu

France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.

Eggs

Morel omelette

Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Desserts

Pear and apple tart

Cheeses

Chevrotin

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

Shellfish and Seafood

Grilled crab

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Offal and tripe

Calf’s liver with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Eggs

Soufflé omelette with Roquefort cheese

Cheeses

Quadrello di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.

Sea fish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Gran Canaria

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with an olive oil washed rind.
Ripening : 2 years.

Desserts

Blackberry tart

Sheep and Goats

Roast Pauillac lamb with new garlic

Lamb under 11 weeks and between 11 and 15 kilos.

Desserts

Pear pie

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Desserts

Pear, apple and almond crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Confit duck leg

Mushrooms, Vegetables, Pasta and Rice

Porcini mushromm risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Sheep and Goats

Mutton navarin

Navarin : stew.

Others

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.