All dishes:

Sea fish

Grilled shad

Poultry

Roast guinea fowl

Veal

Tête de veau

Poultry

Duck manchon confit with sauteed potatoes

Sea fish

Salmon soufflé

Served hot.

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Cheeses

Aiglon aux herbes

France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.

Salads

Dressed herring

Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.

Pizza, Quiche, Tart and Pie

Wild mushrooms tart

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Desserts

Grape tart

Desserts

Merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Pork

Black pudding with Sarlat style potatoes

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

Sea fish

Pickled herring

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Main meals

Goose cassoulet

Pizza, Quiche, Tart and Pie

Gorgonzola quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cheeses

Pont-l’Evêque

France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.