All dishes:

Sea fish

Provençal style shad

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

Desserts

Pound cake

Sea fish

Sea bass with fennel

Freshwater fish

Fried gudgeon

Desserts

Blueberry clafoutis

Main meals

Beaufort and Comté fondue

Cheeses

Verano

United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 2 to 6 months.

Sheep and Goats

Rosemary lamb with ratatouille

Desserts

Pineapple gratin with honey

Desserts

Apple fritters

Cold starters

Stuffed avocado with crab and lobster

Pork

Sautéed pork fillet mignon

Poultry

Pigeon with turnips

Cold starters

Sautéed goose foie gras escalope with spices

Poultry

Chicken supreme with black truffle slices

Poultry supreme : all the white meat from the breast and wings of poultry.

Shellfish and Seafood

Roasted langoustines

Cheeses

Fresh goat cheese

Game animals

Sautéed bison steak

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.

Poultry

Sauteed turkey with chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Game birds

Roast quail with Griottines

Griottines : cherries macerated in a kirsch liqueur.