All dishes:

Cheeses

Chiriboga

Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

Poultry

Chicken with black olives

Poultry

Chicken with chasseur sauce

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

Pizza, Quiche, Tart and Pie

Young wild boar pie

Sea fish

Mediterranean style monkfish with lemon and bacon

Cooked meats

Duck terrine

Paté made with coarsely chopped ingredients and flavored with herbs, spices... cooked in an earthenware container.
Serve cold or at room temperature.

Salads

Duck foie gras and pigeon salad

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Hard whole cow's milk cheese.

Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Sauces

Black butter sauce

Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).

Rabbit

Rabbit with thyme

Sheep and Goats

Pan fried lamb chops Maintenon style

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Shellfish and Seafood

Mussels steamed with cider and bacon

Condiments

Cumin

Cold starters

Avocado stuffed with shrimp

Cheeses

Gruyère

France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Blue-veined cow's milk cheese.

Salads

Smoked salmon and spinach salad

Sea fish

Shad with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.