All dishes:

Game animals

Jugged hare with sautéed porcini mushrooms

Shellfish and Seafood

Scallops with porcini mushrooms

Sea fish

Grilled sea bass with herbs

Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

Desserts

Frangipane cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Sea fish

Monkfish tail with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Desserts

Strawberry miror glaze cake

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

Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).

Shellfish and Seafood

Crab claws with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Consommé and Soup

Tom yum soup

Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.

Game birds

Roast young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Main meals

Smoked salmon bagel

Desserts

Orange givrée

Orange sorbet served in an orange.

Sheep and Goats

Roasted shoulder of lamb and mixed herbs

Shellfish and Seafood

Scallops with a citrus butter

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Sauces

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Desserts

Orange mousse

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

Sea fish

Salmon and sea bass ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).