All dishes:

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.

Shellfish and Seafood

Grilled spiny lobster with fleur de sel

Main meals

Provençal wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Poultry

Duck manchon confit with red pepper

Shellfish and Seafood

Squid and leek fondue

Pizza, Quiche, Tart and Pie

Pizza marinara

Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.

Shellfish and Seafood

Langoustine tartare with mango

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

Game birds

Stuffed quail with duck foie gras

Salads

Cervelat salad

France. Grand Est. Alsace.
Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.
Can be served with steamed potatoes and hard-boiled eggs.

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Pizza, Quiche, Tart and Pie

Asparagus flan

Salads

Goat cheese salad

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.

Others

Naccari caviar

Adriatic caviar. (Also available in Spain)

Sea fish

Grilled brill

Desserts

Merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Desserts

French toast and vanilla ice cream

Game animals

Roasted venison with sauce poivrade

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.

Desserts

Raspberry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Chocolate religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Desserts

Passion fruit soufflé

Veal

Grilled veal