All dishes:

Sheep and Goats

Leg of lamb en croûte

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.

Desserts

Profiteroles

Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.

Sheep and Goats

Lamb noisette with herbs

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Desserts

Framboisier cake

Cake made with raspberries, sponge cake and cream.

Sea fish

Grilled sea bream with fennel

Beef

Roasted rib steak with hot andalouse sauce

Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.

Appetizers

Green olives in brine

Mushrooms, Vegetables, Pasta and Rice

Vegetables in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Cheeses

Grand Chimay

Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.

Cheeses

Le Gruyère bio classique

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.

Desserts

Apple compote

Freshwater fish

Pike-perch with black truffle cream

Sea fish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Salads

Duck foie gras and pigeon salad

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Cheeses

Aged sheep cheese

Desserts

Apple meringue tart with crème brûlée

Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Sheep and Goats

Confit lamb with rosemary and lemon

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.

Poultry

Duck breast with red fruits