All dishes:

Desserts

Red fruit cookie tulip

Cookie tulip : container for dessert (baked dough made with butter, egg white, flour and icing sugar).

Pizza, Quiche, Tart and Pie

Young wild boar pie

Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue raw cow and goat's milk semi-soft cheese with a natural rind.

Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 7 months.

Others

Snail cassolette with chanterelle

Cassolette : individual container for presenting a dish.

Poultry

Squab with black truffle

Main meals

Spicy fondue

Gruyère cheese fondue with red and green peppers with chili pepper.

Sheep and Goats

Seven hour leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious

Cheeses

Tarentaise reserve cheese

United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months minimum.

Desserts

Chocolate and pistachio ice cream yule log

Poultry

Duck foie gras with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.
Served cold.

Desserts

Blancmange

Milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Desserts

Upside-down mirabelle cake

Mushrooms, Vegetables, Pasta and Rice

Provencal eggplant

Eggplant with garlic, onion, parsley, tomato…

Cheeses

Little boy blue cheese

United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 6 to 8 weeks.

Sheep and Goats

Sauteed lamb with green olives

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Sea fish

Grilled sole with melted butter

Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.

Cold starters

Langoustines and bay scallop terrine

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Game birds

Roast quails with white grapes

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts gratin