All dishes:

Poultry

Pigeon casserole pigeon with chestnut

Cheeses

Epoisses

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Desserts

Caramel and chocolate yule log

Sea fish

Skate with butter and capers

Offal and tripe

Sautéed calf’s liver

Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Others

Pork gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Fruits

Orange

Salads

Lentil salad

Shellfish and Seafood

Sautéed bay scallops with mousseline spinach

Pork

Grilled Toulouse sausage with lentils

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Shellfish and Seafood

Crawfish gratin with lemongrass

Cheeses

Bayley hazen blue

United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.

Poultry

Roast squab

Shellfish and Seafood

Pacific oysters

Mushrooms, Vegetables, Pasta and Rice

Spinach and goat cheese lasagna

Sea fish

Roasted cod

Mushrooms, Vegetables, Pasta and Rice

Potato gratin

Beef

Oxtail