All dishes:

Cheeses

Chiriboga blue

Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Main meals

Duck curry

Shellfish and Seafood

Grilled spiny lobster with fresh pasta

Desserts

Coffee éclair

Desserts

Pineapple flambé

Slice of pineapple flambéed with rum

Salads

Crayfish salad with vinaigrette

Poultry

Peking duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.

Desserts

Merveilles

France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Condiments

Cumin

Pork

Grilled black pudding

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roast spring chicken

Desserts

Mango sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Sauces

Bolognese sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Sea fish

Sole fillets bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Cheeses

Rupert

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.

Poultry

Galette with chicken

Galette : savory crepe.

Cheeses

Twig farm goat tomme

United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.