All dishes:

Shellfish and Seafood

Cockles and persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

Sheep and Goats

Roast lamb with garlic

Salads

Lentil salad with haddock

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Cheeses

Rupert

United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 8 months.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened goat's milk cheese with natural rind.

Veal

Piccata milanese

Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.

Desserts

Caramelized Pear and Roquefort

Cold starters

Fish bread with green sauce

Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.

Cheeses

Twig farm goat tomme

United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.

Cheeses

Dream weaver

United States. California. Pasteurized goat's milk semi-soft cheese with a washed rind.
Ripening : 3 weeks.

Rabbit

Saddle of rabbit with mustard

Mustard sauce : hollandaise sauce with mustard.

Main meals

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all sliced.

Desserts

Prune pie

Sea fish

Brandade de haddock

Brandade : mixture of fish and olive oil.

Cooked meats

Raw ham

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Game animals

Venison fillet with sauce poivrade

Pepper 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.

Desserts

Trianon

Almond cake covered with a crunchy praline and chocolate mousse.

Cold starters

Pot-au-feu terrine

Cheeses

Lorelei

United States. Oregon.
Goat's milk semi soft cheese with a rind washed with beer.

Eggs

Soufflé omelette with Roquefort cheese

Desserts

Pineapple tart

Fruits

Brasucado

France. Cevennes.
Cooking chestnuts over a wood fire in a large frying pan.