All dishes:

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

Desserts

Apple omelette

Pork

Grilled chipolatas

Poultry

Casseroled fattened chicken

Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Shellfish and Seafood

Scallops gratin with saffron

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Desserts

Dried fruit tart with cinnamon

Desserts

Cherry meringue tart

Freshwater fish

Fried roach

Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 24 months.

Desserts

Melon with red berries

Game animals

Roast saddle of hare

Sea fish

Monkfish Mediterranean-style with saffron

Cheeses

Cave aged marisa

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.

Cheeses

Smoked Gubbeen

Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.

Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Bitter chocolate tart with vanilla ice cream

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sheep and Goats

Lamb chops with herbs

Poultry

Goose foie gras

Served cold.

Sea fish

Grilled red sea bream