All dishes:

Sheep and Goats

Grilled lamb skewers with herbs

Shellfish and Seafood

Shrimp gratin

Cheeses

Petit Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.

Pork

Pork filet mignon with Maroilles sauce

Sauce made of Maroilles and white wine.

Rabbit

Rabbit galantine

Mixture of meat and bacon sliced or chopped then boiled.

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Beef

Roast beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Beef

Braised beef with carrots

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

Desserts

Fig and walnut tart

Desserts

Roasted pear with nougatine

Cheeses

Old Kentucky Tomme

United States. Indiana.
Raw goat's milk semi-soft cheese with a natural rind.
Ripening : 4 to 8 months.

Cheeses

Gorgonzola dolce

Italy. Lombardy.
Blue-veined cow's milk cheese.
Ripening : less than 3 months.

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Sauces

Supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Pizza, Quiche, Tart and Pie

Meatball stew

Canada. Quebec.
Meatballs (beef,pork) and spices (cinnamon, cloves, nutmeg) served in a simmered and reduced sauce.

Desserts

Caramel bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Cooked meats

Lyon-style andouillette sausage

Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.

Desserts

Merveilleux

Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.

Sea fish

Sea bass with fennel and star anise

Desserts

Baked apples

Main meals

Vegetable couscous

Steamed semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Main meals

Ossobuco

Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.

Beef

Grilled entrecote cooked over vine shoots

Cold starters

Ham in aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.