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Main courses
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.
Sheep and Goats
Roasted milk-fed lamb with savory
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
Desserts and Sweet Courses
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Main courses
Salmon sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
Seafish
Duo of John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Apple cinnamon turban
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Desserts and Sweet Courses
Apple turnover
Turnover : pastry made with puff pastry filled with fruit compote.
Mushrooms, Vegetables, Pasta and Rice
Hummus
Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.
Salads
Mesclun with black truffle
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
Veal
Veal frikandel
Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.
Salads
Museau vinaigrette
Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.
Main courses
Poutine
Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.