All dishes:

Shellfish and Seafood

Bay scallop tartare

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

Cooked meats

Saucisson de Lyon

Sheep and Goats

Lamb with herbs

Shellfish and Seafood

Bay scallops with butter

Beef

Grilled beef

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Cheeses

Tête de moine Fermière

Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Sheep and Goats

Lamb in a gingerbread crust

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

Beef

Gardiane de taureau

Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.

Cheeses

Prairie sunset

United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Desserts

Chocolate cake

Sea fish

Grilled red mullet with beurre blanc sauce

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

Poultry

Confit duck leg with Sarlat style potatoes

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

Cheeses

Mont Saint-Francis

United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.

Poultry

Guinea fowl salmis with cabbage

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

Main meals

Potjevleesch

France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Shellfish and Seafood

Bay scallop tartare with citrus

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

Poultry

Chicken supreme with maitre d’hotel butter

Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Shellfish and Seafood

Scallop gratin