All dishes:

Cheeses

Nancy’s Hudson valley camembert

United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk and cow's cream with a bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

Porcini Bordeaux style

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Desserts

Apricot tart

Cooked meats

Grilled pork tenderloin

Cheeses

Munster

France. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened pasteurized or raw cow's milk cheese with a washed rind.

Desserts

Douillon à la poire

France. Normandy.
Cored pear stuffed with granulated sugar with a teaspoon of Calvados and butter or jam for the children, baked in a shortcrust or puff pastry.

Salads

beetroot salad with olive oil

Cheeses

Bayley hazen blue

United States. Vermont.
Semi-hard blue unpasteurised cow's milk cheese with natural rind.
Ripening : 4 to 6 months.

Desserts

Strawberry charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Sheep and Goats

Roasted rack of lamb with garlic

Salads

Carrot and orange salad

Poultry

Chicken with black olives

Appetizers

Warm oyster canapé

Cheeses

Queso de Mahón-Menorca artesano joven

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

Poultry

Duck daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Pork

Pork sausage

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Shellfish and Seafood

Ginger shrimp

Sea fish

Sea bass in salt crust in a beurre blanc sauce

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

Salads

Lettuce and fresh cream

Shellfish and Seafood

Seafood pancake

Sea fish

Roasted monkfish with bacon

Poultry

Chicken with ivory sauce

Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.