All dishes:

Cheeses

Grana Padano

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.

Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Petit four sec

Cheeses

Fuzzy wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.

Salads

Lettuce with fresh cream

Game animals

Jugged young wild boar

Desserts

Chocolate mousse

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Shellfish and Seafood

scallops with lime

Cold starters

Fish mousse

Poultry

Pigeon à la rouennaise

Poultry

Duck stew with porcini mushrooms

Poultry

Squab with vanilla

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Desserts

Citrus fruit tart

Cold starters

Tzatziki

Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.

Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Sauces

Garlic butter

Garlic butter : butter with garlic.

Cheeses

Thomasville tomme

United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).