All dishes:

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Sea fish

Smoked mackerel

Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sea fish

Halibut fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Cheeses

Cottage cheese with salt and pepper

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Cooked meats

Raw ham

Desserts

Cherry and pistachio crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Pork

Grilled pork chop

Sea fish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Flambéed bay scallops

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Salads

Beetroot and chickpea salad

Sheep and Goats

Shoulder of lamb in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Poultry

Duck breast with roasted figs

Salads

Chicken liver salad

Desserts

Apple meringue cake

Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.