All dishes:

Poultry

Squab with porcini mushrooms and olives

Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Ice cream and sorbets

Vanilla ice cream

Sea fish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Citrus fruit tart

Eggs

Cheese omelette

Salads

Citrus crab salad

Desserts

Strawberry tiramisu

Sea fish

Braised monkfish with curry sauce

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

Appetizers

Olives stuffed with anchovies

Sheep and Goats

Lamb noisette with spices

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

Main meals

Nigirizushi

Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.

Desserts

Lemon panna cotta

Poultry

Pigeon casserole pigeon with chestnut

Appetizers

Flambéed kirsch Munster

Cheeses

Brie de Melun

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

Beef

Braised beef cheek with mashed potato

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

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cold starters

Bacon cake