All dishes:

Pork

Roast pork with sweet spices

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

Desserts

Strawberry and goat cheese trifle

Sheep and Goats

Roasted rack of lamb with garlic cream

Cooked meats

Rillettes de Tours

France. Touraine.
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.

Desserts

Citrus fruit dessert

Shellfish and Seafood

Spiny lobster with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Desserts

Cherries Jubilee

Poached cherries in syrup and flambéed in kirsch.

Freshwater fish

Steamed pike

Poultry

Chicken supreme with chanterelle

Cheeses

Le Gruyère réserve

Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 10 months minimum.

Cooked meats

Poultry pâté

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cold starters

Bottarga toast

Botargo : salted and dried mullet eggs.

Sheep and Goats

Spiced grilled lamb skewers

Cheeses

Imokilly Regato

Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.

Veal

Veal escalope with sage crust

Sea fish

Marinated anchovies with white wine

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

Main meals

Moroccan lamb tajine

Poultry

Chicken colombo

Eggs

Scrambled eggs with salmon

Sheep and Goats

Leg of lamb with 40 cloves of garlic

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

Rabbit

Saddle of rabbit with tarragon

Desserts

Apple tart and creme brulee

Shellfish and Seafood

Salpicon of seafood

Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.