All dishes:

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

White chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Desserts

Pear pie

Poultry

Chicken wings with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Cheeses

Goat cheese log

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Shellfish and Seafood

Razor shell with ginger

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Cheeses

Tres leches

Spain. Asturias.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with a virgin olive oil washed rind.
Ripening : 6 months.

Cooked meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Game animals

Roasted venison with sauce poivrade

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Freshwater fish

Pike with parsley

Shellfish and Seafood

Braised bay scallops

Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Salads

Shrimp and citrus salad

Others

Ossetra caviar

Russian caviar.

Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Pizza, Quiche, Tart and Pie

Roquefort cheese tart