All dishes:

Desserts

Raspberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Game birds

Roast quail with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Veal

Roasted rack of veal with cream and mushrooms

Poultry

Roasted squab stuffed with duck foie gras

Poultry

Duck confit

Ice cream and sorbets

Chocolate ice cream

Cheeses

Castelmagno

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.

Sea fish

Monkfish Mediterranean-style with saffron

Cheeses

Arpéa de brebis

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 4 to 8 weeks.

Game animals

Wild boar fillet with black truffle en croûte

Sea fish

Sea bream with chanterelles

Salads

Endive salad with walnuts and roquefort cheese

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Desserts

Sticky toffee pudding

United Kingdom.
Pudding with sponge cake and finely chopped dates covered with caramel sauce.
Usually served with custard or vanilla ice-cream.

Desserts

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

Desserts

Exotic fruit yule log

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Fruits

Red berries

Sea fish

Sea bream in salt crust with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.