All dishes:

Cold starters

Marbled duck foie gras with almonds

Game birds

Roast trushes with juniper berries

Sea fish

Anchovies in salt

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
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.

Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Consommé and Soup

Chicken chorba

Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Cheeses

Brocciu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.

Cooked meats

Dry sausage

Freshwater fish

Pike-perch with fennel

Freshwater fish

Lavaret with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Chicken supreme with black truffle

Poultry supreme : all the white meat from the breast and wings of poultry.

Veal

Sauteed veal with porcini mushrooms

Warm starters

Spinach and ricotta pie

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

Cold starters

Shrimp canapé

Mushrooms, Vegetables, Pasta and Rice

Spinach

Desserts

Pineapple flan

Poultry

Chicken confit

Generally eaten hot.

Sea fish

Roast John Dory

Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

Cold starters

Red mullet paté

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Sheep and Goats

Roast lamb with apricot