All dishes:

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and smoked salmon

Game animals

Venison stew with potatoes

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Pork

Roast piglet

Sea fish

Grilled turbot with beurre blanc sauce

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

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

Desserts

Chocolate eclair

Sea fish

Sea bass with orange sauce

Spain. Valencia.
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Poultry

Squab with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Desserts

Chocolate and morello cherry tart

Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

Poultry

Duck breast over vine shoots

Desserts

Chocolate

Poultry

Warm goose foie gras

Shellfish and Seafood

Grilled langoustine

Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Cooked meats

Grilled andouille

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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.

Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

Cheeses

Le berger basque

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.

Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

Cheeses

Chevrotin des Aravis

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

Desserts

Fig meringue cake