All dishes:

Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Sheep and Goats

Roasted shoulder of lamb 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.

Feathered game

Spit-roasted pheasant

Furred game

Saddle of hare with fresh cream

Seafish

Salmon tartare with sweet spices

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

Beef

Roast beef with bone marrow

Desserts and Sweet Courses

Orangettes

Candied orange peel coated in dark chocolate.

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Poultry

Roasted duck with pears

Pizza, Quiche, Tart, Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

Main courses

Moroccan lamb tajine

Tajine : stew of vegetables, fish or meat.

Sheep and Goats

Lamb skewers

Offal and tripe

Lamb offal stew

Cold starters

Bacon cake

Seafish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Appetizers and Amuse-bouches

Profiteroles with fresh goat cheese

Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.

Poultry

Turkey supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Desserts and Sweet Courses

Caramel and chocolate yule log

Shellfish and Seafood

Braised scallops

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

Salads

Langoustines salad with beurre blanc sauce

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