All dishes:

Poultry

Duck foie gras served warm with white grapes

Desserts

Caramelized apricot and apple tart

Sheep and Goats

Herb roasted leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Eggs

Chanterelle omelette

Cheeses

Vacherin d’Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cow's milk cheese wrapped in a strip of spruce bark.

Shellfish and Seafood

Oysters and pork crépinettes

Oysters with sausage meat.

Desserts

Walnut succès cake

Macaron stuffed with a walnut cream.

Shellfish and Seafood

Scallops with lemon sauce

Lemon sauce: lemon, olive oil.

Cheeses

Brabander

Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in wax.
Ripening : 6 to 9 months.

Game animals

Doe fillet with figs

Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

Poultry

Pan seared squab with porcini mushroom cream sauce

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.

Salads

Museau vinaigrette

Muzzle : like ham, made from the nose of a pig and served in a vinaigrette.

Sea fish

Monkfish Mediterranean-style with saffron

Sheep and Goats

Roasted leg of lamb with flageolets beans

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Desserts

Prune pie

Pizza, Quiche, Tart and Pie

Meatball stew

Canada. Quebec.
Meatballs (beef,pork) and spices (cinnamon, cloves, nutmeg) served in a simmered and reduced sauce.

Sheep and Goats

Saddle of lamb with rosemary

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cheeses

Gorgonzola

Italy. Lombardy.
Blue-veined cow's milk cheese.

Main meals

Parrillada

Argentina.
Various cuts of meat slowly roasted on a grill.

Beef

Flank steak with shallot

Desserts

Grape tart

Others

Caviar