All dishes:

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Desserts

Pear zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Desserts

Black cherry and vanilla ice cream crêpe aumoniere

Sea fish

Smoked salmon with juniper berries

Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made from blended raw vegetables and served cold.

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

Desserts

Mirabelle plum and almond meringue tart

Poultry

Roasted squab wings

Desserts

Crémets d’Anjou

Egg white beaten with whipped cream and red berries.

Main meals

Baked Mont d’or

Baked Vacherin Mont-d'Or cheese.

Sea fish

Sea bass with caviar

Sauces

Shrimp butter

Butter mixed with blended shrimp.

Pork

Roast pork

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.

Game birds

Pheasant with fresh cream

Pizza, Quiche, Tart and Pie

Munster quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Shellfish and Seafood

Sautéed bay scallops with olive oil

Main meals

Duck pastilla with black olives

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

Appetizers

Seafood bites

Desserts

Bitter chocolate