All dishes:

Mushrooms, Vegetables, Pasta and Rice

Ricotta cannelloni

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

Desserts

Candied fruit aumoniere

Poultry

Duck foie gras with apples served warm

Rabbit

Rabbit with thyme

Others

Creamy garlic snails

Shellfish and Seafood

Scallops in lemon butter sauce

Desserts

Strawberry almond tart

Cheeses

Arnéguy

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.

Sauces

Black butter sauce

Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).

Cheeses

Fresh goat cheese

Salads

Seafood salad

Sauces

Melted butter sauce

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

Desserts

Amandine tart

Tart with almond cream.

Pork

Rouelle of pork

Rouelle : a thick slice of meat cut from the hind leg.

Poultry

Cold duck confit

Main meals

Seafood platter

Shellfish and Seafood

Bay scallop with americaine sauce

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

Poultry

Grilled duck breast with cassis sauce

Cheeses

Cancoillotte

France. Franche-Comté. Lorraine. Luxembourg.
Runny cheese made from skimmed milk curd.

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 16 months.

Cheeses

Baked mozzarella

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

Pork

Ham with wine lees

France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.