All dishes:

Cured Meats

Rillettes de Tours

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Veal

Veal chop with porcini mushrooms

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Veal

Sauteed veal with fennel

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Shrimp gratin

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Pork

Grilled pork with thyme

Seafish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Seafish

Grilled darne of salmon

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

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Extra Mature Clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.

Cured Meats

Sac bardin

France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.

Main courses

Hake 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.

Seafish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Desserts and Sweet Courses

Chocolate, walnut and grape meringue tart

Cold starters

Goose foie gras mille-feuille

Poultry

Duck a l’orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Poultry

Roasted duck with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cured Meats

Wild boar pâté

Served cold or at room temperature.

Miscellaneous

Pork gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.