All dishes:

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Desserts

Raspberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cheeses

Maroilles

France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.

Desserts

Amandine tart

Tart with almond cream.
Amandine : cover with almonds.

Mushrooms, Vegetables, Pasta and Rice

Zucchini provençal

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

Pork

Cheek and pigtail stew

Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

Sea fish

Salmon tartare with sesame oil

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

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Poultry

Duck breast with spices

Poultry

Guinea fowl with white grapes

Sea fish

Roasted darne of salmon

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

Beef

Pan-seared entrecote with french fries

Poultry

Pan-fried goose foie gras with spices

Served hot.

Cheeses

Stolwijker kaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.

Game animals

Jugged hare with sautéed porcini mushrooms

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.

Poultry

Roasted duck with red pepper

Mushrooms, Vegetables, Pasta and Rice

Leeks vinaigrette

Desserts

Grape tart

Sea fish

Sea bream tartare

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

Pork

Roasted jambonneau

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

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.