All dishes:

Shellfish and Seafood

Citrus scallops skewers

Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

Cooked meats

Venison pâté

Served cold or at room temperature.

Veal

Roasted veal chop

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sauces

Spiny lobster butter

Spiny lobster meat with butter.

Offal and tripe

Sautéed lamb kidneys

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Desserts

Orange crème brûlée

Pork

Peking knuckle of pork with spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Game animals

Roast saddle of hare

Desserts

Dried fruit dessert

Sea fish

Grilled red mullet with tapenade and mashed potato with olive oil

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

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Sheep and Goats

Lamb fillet with potatoes

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

Poultry

Smoked duck breast

Sea fish

Sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.