All dishes:

Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Desserts

Apricot tart with honey

Sheep and Goats

Lamb with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Main meals

Cheese fondue

Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).

Cooked meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

Desserts

Black cherry and vanilla ice cream crêpe aumoniere

Desserts

Blackberry meringue tart

Desserts

Pumpkin meringue tart

Appetizers

Roquefort cheese toast

Sea fish

Fried whiting

Shellfish and Seafood

Scallops with lemon zest

Sea fish

Grilled turbot with basil

Desserts

Hazelnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Pizza, Quiche, Tart and Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.

Poultry

Chicken fricassee with mushrooms

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.

Sea fish

John Dory fillet en croûte

Desserts

Pear pound cake

Eggs

Scrambled eggs with white truffle

Pork

Pig’s trotters pâté

Served cold or at room temperature.

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Game birds

Quail fillet 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.