All dishes:

Cooked meats

Raw ham

Poultry

Sautéed duck foie gras with pineapple

Served hot.

Desserts

Pear tarte Tatin

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

Pork

Cold pork roast

Beef

Beef cheek in red wine

Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Pizza, Quiche, Tart and Pie

Endive and bay scallop tart

Salads

Chicken liver salad

Veal

Veal quenelles

Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

Sea fish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Shellfish and Seafood

Bay scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Veal

Veal escalope with sage

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese

Desserts

Fig and walnut tart

Freshwater fish

Pike-perch mousseline with crayfish

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.

Beef

Grilled entrecote with herbs

Shellfish and Seafood

Crayfish gratin with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.