All dishes:

Shellfish and Seafood

Scallops with black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cooked meats

Rosette de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Desserts

Praline 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.

Cold starters

Olive plum cake

Eggs

Shirred eggs with cream

Main meals

Koftas

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Shellfish and Seafood

Crayfish gratin

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Warm starters

Scallops puff pastry

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Poultry

Duck confit with lentils

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Squab with peas

Beef

Beef tongue

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Chestnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Shellfish and Seafood

Sautéed bay scallops

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Poultry

Supreme of fattened chicken

Poultry supreme : all the white meat from the breast and wings of poultry.