All dishes:

Beef

Beef skewers

Sea fish

Grilled tuna with herbs

Sea fish

Shad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Consommé and Soup

Chicken chorba

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

Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Shellfish and Seafood

Sautéed bay scallops with spinach

Cheeses

Monterey Jack

United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 1 to 6 months.

Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Main meals

Tomato rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Game animals

Doe roast

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

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.

Rabbit

Rabbit cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Cooked meats

Saucisson brioché with pistachio

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Desserts

Sugar pie

Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Poultry

Mi-cuit goose foie gras

Served cold.

Desserts

Orange sponge cake

Game animals

Venison stew with potatoes

Main meals

Scallop sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Ice cream and sorbets

Candied fennel and vanilla ice cream

Poultry

Roasted squab with spices