All dishes:

Cheeses

Edam demi-étuvé

Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 4 months.

Cooked meats

Andouillette sausage with fresh cream

Sausage cooked with butter and deglazed with cream.

Cheeses

Brie de Nangis

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

Pizza, Quiche, Tart and Pie

Roquefort tart

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Salads

Mushroom salad

Cooked meats

Jambon de Savoie

Desserts

Grapefruit cream

Veal

Provencal rack of veal

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poultry

Chicken with morel cream sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Consommé and Soup

Watermelon gazpacho

Desserts

Raspberry bavarian cream

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

Sea fish

Papillot of grouper

Cooked meats

Young partridge pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Sauces

Black butter sauce

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

Shellfish and Seafood

Bay scallop with garlic butter

Garlic butter : butter with garlic.

Eggs

Scrambled eggs with shrimp

Desserts

Pear and almond cake

Poultry

Chicken in cream sauce and button mushroom

Cream sauce : béchamel sauce with cream.

Desserts

Roasted pear with nougatine

Sheep and Goats

Grilled lamb chops with herbs de Provence

Chops served with tomatoes and garlic cooked in oil.

Game animals

Jugged hare with sautéed porcini

Eggs

Morel omelette

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.