All dishes:

Veal

Grilled veal flank

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Sheep and Goats

Roasted saddle of lamb with spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Walnut macaron

Macaron : cupcake made with two meringue cookies and a cream or ganache between them.

Poultry

Pigeon with orange

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Desserts

Caramelized apple crepe

Shellfish and Seafood

Stuffed squid with rice

Appetizers

Parmesan croquettes

Shellfish and Seafood

Prawns

Cheeses

Gubbeen

Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.

Shellfish and Seafood

Seared scallops with creamy mousseline spinach

Sea fish

Shad with beurre blanc sauce

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

Poultry

Roast chicken with porcini

Game animals

Wild boar fillet with black truffle in puff pastry

Game birds

Roasted young partridge with spring vegetables

Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.

Sheep and Goats

Provencal roasted leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

Appetizers

Smoked salmon toast

Sauces

Marinière sauce

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with white mould rind.

Sea fish

Salmon a l’unilateral with sorrel sauce

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Cheeses

Coolea Plain

Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 12 months.

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Desserts

Waffle with apricot jam

Game animals

Roast venison with red wine