All dishes:

Sheep and Goats

Saddle of lamb with garlic cream

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.

Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Sea fish

Stuffed red mullet with fennel

Freshwater fish

Pike-perch quenelles with crayfish

Consommé and Soup

Comté cheese gratin soup

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Cheeses

Mont d’or

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.

Poultry

Roasted duck with green pepper

Poultry

Grilled chicken

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.

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

Sheep and Goats

Lamb in parchment

Sheep and Goats

Grilled lamb chops

Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Oka ashed

Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Desserts

Pineapple vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Cooked meats

Game pâté

Served cold or at room temperature.

Pork

Pork filet mignon with peach

Desserts

Blueberry tart

Appetizers

Lumpfish caviar toast

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Desserts

Chocolate mousse with orange zest