All dishes:

Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

Sea fish

Smoked salmon and potatoes

Main meals

Pigeon pastilla with white truffle

Desserts

Red fruit gratin

Poultry

Duck foie gras with sesame toasted bread

Served cold.

Cheeses

Tricycle

United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Others

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Poultry

Grilled duck

Ice cream and sorbets

Iced nougatine parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Poultry

Roasted capon with figs

Sea fish

Sea bass with coconut milk

Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Others

Jambon-beurre

France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Salads

Lobster salad with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

Beef

Entrecote with porcini mushrooms

Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Desserts

Fruits clafoutis

Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.