All dishes:

Desserts

Spiced yule log with dried and candied fruits

Desserts

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.

Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

Sheep and Goats

Lamb with blueberries

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Game birds

Roasted woodcock with black truffle

Game birds

Provençal quail skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Game birds

Roast wood pigeon with porcini mushrooms

Freshwater fish

Trout with smoked bacon

Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Desserts

Frozen strawberry soufflé

Served hot.

Appetizers

Seafood bites

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Desserts

Douillon à la pomme

France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Shellfish and Seafood

Oysters with sea water jelly

Cheeses

Tomme de Savoie

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.

Beef

Grilled flank steak and french fries

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Dolma

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.

Desserts

Chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.