All dishes:

Beef

Bordeaux style beef tenderloin

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

Cheeses

Cabécou du Fel

France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 5 to 10 months.

Veal

Veal escalope with morels

Poultry

Duck foie gras with quince

Served hot, warm or cold.

Eggs

Cep omelette

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

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

Cheeses

Vieux Lille

France. Nord. Pas de Calais.
Soft, cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.

Desserts

Warm chocolate pudding cake and banana coulis

Cheeses

Goat Cheese

Sauces

Bourguignonne sauce

Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Cooked meats

Mallard terrine

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

Raspberry bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.

Poultry

Squab with morels

Main meals

Sausage rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

Sea fish

Roast John Dory

Cheeses

Maasdam

Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.

Pork

Roast pork with red cabbage

Desserts

Cassata

Italy. Sicily. Sponge cake with fruit juices or liqueur stuffed with ricotta cheese and a chocolate or vanilla filling. Covered with a shell of marzipan, usually green, and topped with candied fruit.

Veal

Roasted rack of veal

Sea fish

Grilled sea bass with herbs

Poultry

Roast goose

Sheep and Goats

Leg of lamb whith thyme flowers

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

Beef

Bordeaux style beef fillet with duck foie gras

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