All dishes:

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Shellfish and Seafood

Oysters

Warm starters

Smoked salmon puff pastry

Desserts

Sachertorte

Austria. Vienna.
Chocolate tart filled with apricot jam.

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.

Offal and tripe

Calf’s brain fritters

Desserts

Apricot tart

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Cremont

United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Pizza, Quiche, Tart and Pie

Fresh goat cheese quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Cold starters

Tuna tataki with sesame

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Game birds

Skylark skewers

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.

Cheeses

Fontina

Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.

Desserts

Caramelized rice pudding

Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

Warm starters

Cheese puff pastry

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Main meals

Asparagus and langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Mushrooms, Vegetables, Pasta and Rice

Braised endives

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