All dishes:

Sea fish

Grilled sardines with rosemary

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Desserts

Apple crumble with almonds

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Crepes cake

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

Shellfish and Seafood

Oysters a l’américaine

Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.

Veal

Veal escalope with chanterelles

Shellfish and Seafood

Marinated bay scallops with citrus fruits

Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Beef

Beef tenderloin with black truffles

Shellfish and Seafood

Marinated scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Young Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.

Sheep and Goats

Milk-fed lamb with wild mushrooms

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

Cheeses

Chevrotin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.

Cheeses

Le Gruyère réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.

Cheeses

Raw mozzarella

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Scallops cassolette with porcini mushrooms

Cassolette : individual container for presenting a dish.

Sea fish

Sea bass with coconut milk

Beef

Beef tenderloin with mushrooms

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Sea fish

Salmon and tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Desserts

Apple clafoutis