All dishes:

Cheeses

Serra da Estrela amanteigado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle, with a pale yellow rind.

Veal

Sautéed veal chop

Sea fish

Angulas a la bilbaína

Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Fruits

Pawpaw

Poultry

Braised squab

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

Desserts

Cherries flambéed in kirsch

Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.

Appetizers

Duck confit croquettes

Cold starters

Crab mayonnaise salad

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Sea fish

Brill in parchment

Cheeses

Rembrandt extra aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.

Poultry

Poultry quenelles

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.

Shellfish and Seafood

Flat oysters

Cheeses

Frinault bleu

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.

Shellfish and Seafood

Shrimp 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).

Beef

Cheeseburger

Beef

Grilled beef

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

Cheeses

Queso de Mahón-Menorca artesano tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, white in color.
Ripening : 21 to 60 days.

Poultry

Fattened chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.