All dishes:

Cheeses

Comte with nuts

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 60 days minimum.

Desserts

Hazelnut cake

Shellfish and Seafood

Marinated scallops in lemon

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

Desserts

Pear diplomat

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with whipped cream topped with a candied cherry.

Main meals

Morvandelle pote

Mixture of pork meat and cured meats, carrot, cabbage, turnip, leek, potatoes baked in broth cooked several hours in an earthenware pot.

Desserts

Chocolate and raspberry meringue tart

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomato

Beef

Grilled entrecote cooked over vine shoots with porcini Bordeaux style

Porcini Bordeaux style : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Cheeses

Sainte-Maure de Touraine

France. Touraine. Sainte-Maure de Touraine.
Soft-ripened raw goat's milk cheese.
Ripening : 10 days minimum.

Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

Cheeses

Crü di capra

Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.

Sheep and Goats

Pan fried lamb chops Maintenon style

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Sheep and Goats

Saddle of lamb stuffed with black truffle

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Mushrooms, Vegetables, Pasta and Rice

Porcini fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Desserts

Devil’s food cake

Chocolate layer cake stuffed with chocolate cream and topped with chocolate icing.

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Cooked meats

Pâté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Others

Sturio caviar

Caviar from Aquitaine.

Desserts

Hazelnut croquant

Warm starters

goat cheese and honey in puff pastry

Cheeses

Rollot

France. Picardy.
Soft-ripened cow's milk cheese with a washed rind.

Poultry

Braised pigeon with cabbage

Desserts

Mango tart