All dishes:

Cold starters

Duck liver mousse

Cheeses

Reblochon fermier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.

Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Roasted duck with peaches

Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Cold starters

Shrimp-stuffed avocado

Poultry

Coq au vin

Wine stewed chicken.

Shellfish and Seafood

Bay scallop carpaccio with duck foie gras

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

Shellfish and Seafood

Grilled prawn skewers with pineapple

Desserts

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.

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sheep and Goats

Lamb casserole

Freshwater fish

Fish quenelles

Sheep and Goats

Tripotxa

Spiced lamb blood sausage sometimes combined with veal.

Desserts

Red berry soup

Shellfish and Seafood

Oysters

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Sea fish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

Sheep and Goats

Roasted shoulder of lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Cheeses

Extra Mature Clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.

Cheeses

Ocooch Mountain

United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.

Desserts

Raspberries with sugar