All dishes:

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with candied fruit and covered with Chantilly cream topped with a candied cherry.

Cheeses

Beenleigh Blue

United Kingdom. Devon.
Blue cheese made from pasteurized sheep's milk.

Poultry

Smoked duck breast

Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Cheeses

San Andreas

United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Sheep and Goats

Roasted leg of lamb with thyme and black olives

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

Freshwater fish

Fish quenelles with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Pizza, Quiche, Tart and Pie

Sea-pie

Canada. Quebec.
Meat pie with layers of pastry and assorted meats (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats).

Poultry

Roast chicken 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

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Desserts

Savarin with raspberry

Savarin : kind of rum baba without raisins.

Poultry

Catalan-style chicken

Chicken with onions, prunes, pine nuts and tomato.

Sheep and Goats

Lamb noisette in a gingerbread crust

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Desserts

Banana, raisin and rum crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Eggs

Cheese omelette with ham

Omelette with grated cheese and ham.

Cooked meats

Macon-style andouillette

Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.

Poultry

Spit roasted Bresse chicken

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Offal and tripe

Lamb’s brain with brown butter

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.