All dishes:

Desserts

Iced nougat with candied fruits and honey

Desserts

Nougat flan

Pork

Sautéed Toulouse sausage

Mushrooms, Vegetables, Pasta and Rice

Pasta with cockles

Others

Creamy garlic snails

Garlic cream : sauce made with cream and cooked garlic.

Sea fish

Sole fillets in parchment

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Poultry

Duck manchon confit with red pepper

Cheeses

Triple Play Extra Innings

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.

Offal and tripe

Sautéed lamb kidneys

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with beer.

Game birds

Roasted mallard with blackcurrant berry

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Desserts

Iced nougat with raspberry coulis

Salads

Piedmontese salad

France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

Sea fish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Shellfish and Seafood

Abalone

Shellfish and Seafood

Spiny lobster medallion Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.