All dishes:

Sheep and Goats

Lamb fillet with potatoes

Game animals

Roasted venison with porcini mushrooms

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Condiments

Curry

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

Poultry

Roasted duck with red pepper

Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Main meals

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

Others

Creamy garlic snails

Garlic cream : sauce made with cream and cooked garlic.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Sheep and Goats

Roasted rack 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.

Poultry

Orange glazed duck

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.
Roast duck with orange sauce.

Sheep and Goats

Grilled mutton

Cold starters

Smoked bass and smoked salmon mille-feuille

Sheep and Goats

Leg of lamb with tarbais beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sheep and Goats

Shoulder of lamb 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.

Cold starters

Tuna tataki with sesame

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Sea fish

Sautéed darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Others

Smoked meat

Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.

Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Desserts

Roasted peaches in muscat dessert wine

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Cheeses

Pleasant ridge reserve extra-aged

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 15 to 20 months.