All dishes:

Cooked meats

Lorrain paté with garden salad

France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables covered with pork.

Poultry

Salmi of duck leg

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Salads

Minced tuna in tomato salad

Consommé and Soup

Vichyssoise

Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.

Desserts

Cherries flambéed with kirsch

Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.

Sheep and Goats

Leg of lamb with sweet spices

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with washed rind.

Offal and tripe

Pan seared offal

Shellfish and Seafood

Scallop carpaccio with lemon sauce

Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.

Pizza, Quiche, Tart and Pie

Tomato and cheese tart

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Cheeses

Trivium goat Cheddar

United States. Wisconsin.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 4 months.

Sea fish

Slab of salmon with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Desserts

Chocolate pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Main meals

Cassoulet with goose

Warm starters

Goat cheese and tomato pizza

Poultry

Spit-roasted capon

Pork

Grilled marinated pork chop

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.

Desserts

Rhubarb compote

Poultry

Braised pigeon with cabbage

Sheep and Goats

Mutton daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Sheep and Goats

Gingerbread crusted lamb