All dishes:

Rabbit

Rabbit with mushrooms

Pork

Braised jambonneau

Jambonneau : small ham or boneless shank.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Smoked salmon mousse

Appetizers

Tapenade toast

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Poultry

Pigeon with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Desserts

Iced nougat with candied fruits and honey

Desserts

White chocolate and orange mousse

Appetizers

Roquefort bites

Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

Sauces

Ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Cheeses

Dry Jack Monterey

United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 7 months minimum.

Others

Smoked meat

Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.

Desserts

Caramelized rice pudding

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Game birds

Casseroled woodcock with mushrooms

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Desserts

Ttriple chocolate and candied chestnut crêpe aumoniere

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

Sheep and Goats

Roast Pyrenees lamb

Shellfish and Seafood

Scallops with leek fondue

Main meals

Inarizushi

Fried tofu stuffed with sweet and vinegared rice.

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.