All dishes:

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Shrimp raviole with langoustine

Shellfish and Seafood

Scallops with porcini

Veal

Veal chop with bolognaise sauce

Bolognese sauce: meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel.

Pizza, Quiche, Tart and Pie

Mushroom pizza

Desserts

Strawberry salad with basil and lime

Pizza, Quiche, Tart and Pie

Pie Munster

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

Sea fish

Smoked salmon marinade

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

Cooked meats

Poultry pâté

Desserts

Plate of red fruits

Sea fish

Baked sea bream in salt crust with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.

Sea fish

Anchovy fillets in oil olive

Poultry

Spit roasted pigeon

Appetizers

Toast with Roquefort butter

Desserts

Fiadone

France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with coriander

Mushrooms, Vegetables, Pasta and Rice

Macaroni and cheese

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

Appetizers

Smoked salmon toast with cottage cheese

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplant and goat cheese

Game birds

Quails with cherry