All dishes:

Sea fish

Salmon tartare with red caviar

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Pork

Grilled chipolatas

Desserts

Walnut tart with honey caramel sauce

Pizza, Quiche, Tart and Pie

Gorgonzola quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Warm starters

Spinach and ricotta pie

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Beef

Beef tenderloin with mushrooms

Shellfish and Seafood

Sautéed bay scallops with spinach

Cheeses

Tres leches

Spain. Asturias.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with a virgin olive oil washed rind.
Ripening : 6 months.

Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Mushrooms, Vegetables, Pasta and Rice

Braised endives

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sheep and Goats

Grilled lamb

Sheep and Goats

Lamb with tapenade

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

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Veal

Tête de veau

Sheep and Goats

Lamb with port wine sauce

Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

Main meals

Cassoulet of Toulouse

Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.

Poultry

Squab 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.

Desserts

Caramelized pear

Freshwater fish

Stuffed trout with almonds