All dishes:

Cheeses

Acapella

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Veal

Tête de veau

Fruits

Lemon

Game animals

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Eggs

Fried eggs

Desserts

Praline succès cake

Macaron filled with praline cream.

Warm starters

Bouchée à la reine

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).

Desserts

Grape meringue tart

Desserts

Rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cheeses

Buttermilk blue affinée

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.

Game animals

Doe roast

Beef

Beef tenderloin with porcini mushrooms

Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

Shellfish and Seafood

Provençal-style octopus

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Main meals

Pork colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Shellfish and Seafood

Baked oysters with horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Sea fish

Sautéed red mullet fillets

Sea fish

Red mullet in parchment

Cheeses

Black Betty

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.

Mushrooms, Vegetables, Pasta and Rice

Black truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Veal

Veal tartare

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