All dishes:

Game birds

Roasted woodcock with Armagnac

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

Shellfish and Seafood

Scallop fricassee with fresh cream

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

Pork

Sweet and sour pork

Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

Veal

Veal escalope with chanterelles

Poultry

Pineapple chicken

Eggs

Stuffed eggs with tuna

Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Pizza, Quiche, Tart and Pie

Acadian tourtière

Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…

Others

Almas caviar

Caviar from Iran.

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

Appetizers

Olives stuffed with anchovies

Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

Pork

Sausage with mashed potatoes

Shellfish and Seafood

Scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Shellfish and Seafood

Shrimp skewers

Cold starters

Avocado with vinaigrette

Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Desserts

Raspberry and red currant tart

Mushrooms, Vegetables, Pasta and Rice

Tomato

Appetizers

Dried fruit canapé

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.