All dishes:

Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

Shellfish and Seafood

Lentil and mussel cream soup

Main meals

Couscous and lamb meatballs salad

Shellfish and Seafood

Sautéed prawns

Salads

Crab salad with herbs

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Veal

Veal frikandel

Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Sautéed duck foie gras escalope

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Desserts

Yule log

Shellfish and Seafood

Whelk tartare

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

Pork

Braised pork shoulder

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

Cheeses

Toucy

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

Main meals

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

Pizza, Quiche, Tart and Pie

Leek pie

Game birds

Grilled quail

Cheeses

Dry goat cheese

Main meals

Young wild boar daube

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

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Desserts

Sachertorte

Austria. Vienna.
Chocolate tart filled with apricot jam.

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.