All dishes:

Pizza, Quiche, Tart and Pie

Vegetable tart

Sheep and Goats

Milk-fed lamb with herbes de Provence

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Poultry

Guinea fowl with chestnut

Sea fish

Grilled pavé of tuna

Desserts

Peach mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

Game birds

Wood pigeon breast with porcini mushrooms

Cheeses

Grilovaný Hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind grilled.

Sea fish

Sea bass tartare with seaweed

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Brioche

Desserts

White chocolate 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.

Sea fish

Roast red mullet

Shellfish and Seafood

Stuffed squid with rice

Eggs

Cheese omelette

Poultry

Crème brûlée with duck foie gras

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Sea fish

Grilled sea bass with fennel confit

Desserts

Marshmallow

Main meals

Moules frites

Shellfish and Seafood

Grilled langoustine

Desserts

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sauces

White sauce

White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Cold starters

Shrimp carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.