All dishes:

Salads

Zucchini salad

Main meals

Schiffala

France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.

Cheeses

Kanternagelkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.

Desserts

Strawberry and rhubard meringue tart

Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Main meals

Cod rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Desserts

Pear twelfth night cake

Cheeses

Maasdam

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.

Desserts

Caramelized apple

Apple coated with a soft cream caramel and held at the end of a stick.

Cooked meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Cheeses

Brin d’Amour

France. Corsica.
Soft-ripened cheese made from raw sheep's milk with a natural rind coated with aromatic herbs, juniper berries, and small chili peppers.
Ripening : 1 to 3 months.

Desserts

Iced nougat with raspberry coulis

Cooked meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

Sea fish

Grilled sea bass

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Castelmagno and hazelnuts risotto

Desserts

Apricot upside-down cake

Sauces

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sheep and Goats

Roast Pauillac lamb

Lamb under 11 weeks and between 11 and 15 kilos.

Warm starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry.

Poultry

Provençal pigeon

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Desserts

Red berry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.