All dishes:

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms with taramasalata

Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

Sea fish

Red mullet with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Desserts

Pear twelfth night cake

Freshwater fish

Smoked trout medallion and leek salad

Desserts

Stollen

France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.

Sea fish

Smoked salmon in parchment

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Cooked meats

Dry cured sausage

Mushrooms, Vegetables, Pasta and Rice

Masoor dal

India.
Spiced soup, stew or sauce made with lentils.

Main meals

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sea fish

Sea bream tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Dark chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Sheep and Goats

Blanquette of lamb with fresh mint

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.

Desserts

Red berry gratin

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Beef

Rump steak with oyster mushroom

Pork

Black pudding with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Poultry

Roasted duck with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Roasted pineapple with caramel and vanilla ice cream

Desserts

Apricot and exotic fruits tart

Sheep and Goats

Grilled lamb with thyme

Desserts

Caramelized pear mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.