All dishes:

Desserts

French toast and caramel ice cream

Poultry

Bordeaux style duck confit

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

Desserts

Chocolate walnut dessert

Poultry

Roasted squab with spices

Cooked meats

Duck terrine with orange

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Desserts

Apple crepe

Desserts

Cinnamon brownie

Poultry

Duck Montmorency

Duck served with a poultry cream sauce and Montmorency cherries.

Game birds

Roast pheasant with porcini

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Sheep and Goats

Roasted leg of lamb with parsley sauce

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Parsley sauce: parsley, lemon juice and olive oil or butter.

Desserts

Pear tarte Tatin

Game animals

Haunch of wild boar

Haunch : leg.

Cheeses

Durrus

Ireland. Cork.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 3 to 5 weeks.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with porcini

Fetuccine Alfredo : pasta dish consisting of long pasta mixed with butter and parmesan cheese.

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.

Sauces

Poivrade sauce

mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Consommé and Soup

Zurrukutuna

Basque Country.
Soup with cod, peppers and garlic.

Cheeses

Pavé du Nord demi-vieux

France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg white, sugar, almonds and bitter almonds.

Sea fish

Trout fillets Gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

Sheep and Goats

Roasted leg of lamb with rosemary

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Desserts

Caramel charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.