All dishes:

Poultry

Sautéed squab with porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Sheep and Goats

Roasted kid goat with rosemary

Freshwater fish

Roasted pike

Cheeses

Saint-Albray

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Condiments

Saffron

Desserts

Fig tart

Cold starters

Sainte-Maure goat cheese and walnut 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.

Cold starters

Shrimp-stuffed avocado

Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

Veal

Veal shank with vegetables

Sea fish

Salmon 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).

Shellfish and Seafood

Scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Shropshire blue

United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.

Cheeses

Dry goat cheese

Others

Jambon-beurre

France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.

Pork

Sautéed black pudding

Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Poultry

Chicken skewers

Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).

Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pork

American pork ribs

American : BBQ sauce with paprika.

Freshwater fish

Pike quenelles with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.