All dishes:

Poultry

Guinea fowl with black truffle

Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Cheeses

Charloe

United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

Sheep and Goats

Roasted saddle of lamb with potatoes

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

Sea fish

Pavé of salmon with morels

Sea fish

Monkfish skewers

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.

Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Desserts

Blueberry clafoutis

Desserts

Profiteroles au chocolat

Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.

Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sheep and Goats

Lamb fricassee

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

Sea fish

Salmon carpaccio with lime

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Poultry

Duck foie gras with honey

Served cold, warm or hot.

Salads

Herring salad

Cheeses

Le Gruyère alpage réserve

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.

Poultry

Braised duck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Cherry mirlitons

Main meals

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Shellfish and Seafood

Bay scallops in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.