All dishes:

Sea fish

Sea bass fillets with caviar

Beef

Roast beef with shallots

Beef

Roast beef in puff pastry with mushrooms

Sea fish

Anchovies with olive oil

Poultry

Roast duck leg

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Sheep and Goats

Bordeaux style lamb

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Game animals

Venison stew with Burgundy wine

Mushrooms, Vegetables, Pasta and Rice

Grilled porcini mushrooms

Beef

Grilled entrecote

Desserts

Queen of Sheba cake

Chocolate and almond cake.

Cheeses

Fresh goat cheese with garlic and herbs

Desserts

Redcurrant meringue tart

Shellfish and Seafood

Sweet and sour sauce shrimp

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Poultry

Roasted squab with spices

Desserts

Chocolate and orange trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Shellfish and Seafood

Steamed mussels with saffron

Cooked meats

Jambon noir de Bigorre

Appetizers

Prawn fritters

Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Beef

Maultaschen

Germany. Baden-Württemberg.
Ravioli stuffed with meat, pan-fried until golden then poached in broth.
Served with a green salad.

Desserts

Pineapple mousse

Poultry

Braised duckling with turnips

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