All dishes:

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with lees of cider.
Ripening : 2 to 3 months.

Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Cooked meats

Rabbit pâté

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

Walnut pie

Sea fish

Grilled sole with melted butter

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

Pork

Parsley ham

Ham sliced in cubes cooked in a broth with white Burgundy wine with mustard and wine vinegar, jelly with parsley coated and flavored (with onion, shallot, thyme, bay leaves, garlic...).

Offal and tripe

Abignades

Goose tripe and blood cooked.
Served on fried breath with goose fat.

Shellfish and Seafood

Scallops skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Condiments

Raw garlic

Salads

Herring salad

Cheeses

Roth Private Reserve

United States. Wisconsin.
Hard raw cow's milk cheese with a natural rind.
Ripening : over 6 months.

Cheeses

Cabrales

Spain. Asturias.
Semi-hard blue-green veined raw cow's milk or mixture of two or three kinds of milk (cow, sheep and goat).
Ripening : 3 to 6 months.

Mushrooms, Vegetables, Pasta and Rice

Oyster mushroom

Desserts

Iced nougat with raspberry coulis

Desserts

Praluline

Desserts

Caramel apple meringue tart

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Beef

Beef tenderloin in puff pastry with duck foie gras and black truffles

Cheeses

Rocamadour

France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Ripening : 6 days minimum.

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.

Beef

Provencal-style estouffade of beef

Estouffade : cooked slowly with very little liquid in a closed container.

Shellfish and Seafood

Roast lobster

Sauces

White sauce

Heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

Cooked meats

Rillettes

Pork meat cooked long over low heat in its own fat.
Served cold.