All dishes:

Shellfish and Seafood

Seared Bay scallop

Cheeses

Tomme de montagne

France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Semi-soft cow's milk cheese.

Sheep and Goats

Braised shoulder of lamb

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Mushrooms, Vegetables, Pasta and Rice

Morels with cream

Eggs

Shirred eggs with cream

Offal and tripe

Lamb sweetbread with morel cream

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Blueberry clafoutis

Main meals

Stuffed tomatoes with lamb

Desserts

Rhubarb Fig aumoniere with golden raisin cream

Cheeses

Baked mozzarella

Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.

Desserts

Praluline

Freshwater fish

Pike-perch in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Veal

Veal escalope with cream sauce and morels

Poultry

Squab with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Shellfish and Seafood

Scallops a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Poultry

Goose with chestnut

Cheeses

Queso de Mahón-Menorca curado

Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk, brown in color.
Ripening : over 5 months.

Sea fish

John Dory fillets with cream

Cheeses

Manchego curado

Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 to 6 months.

Salads

Lobster salad

Poultry

Braised pigeon with cabbage

Sea fish

Grilled turbot with melted butter

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

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Desserts

Tangerine twelfth night cake