All dishes:

Cheeses

Cashel blue

Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.

Poultry

Roasted squab stuffed with duck foie gras

Desserts

Pear in parchment

Others

Grilled cheese

Hot sandwich on white bread with butter and cheese.

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).

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.

Appetizers

Vegetable fritters

Desserts

Apple tart with pastry cream

Desserts

Rum raisin ice cream

Freshwater fish

Pike-perch fillets

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Cold starters

Sautéed goose foie gras escalope with spices

Pizza, Quiche, Tart and Pie

Asparagus flan

Sea fish

Red mullet fillets with olive oil

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Desserts

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

Cheeses

Anabasque

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

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

Rabbit

Roast saddle of rabbit

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Pizza, Quiche, Tart and Pie

Smoked salmon pizza

Sheep and Goats

Catalan lamb marinade

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