All dishes:

Ice cream and sorbets

Blackcurrant sorbet

Beef

Beef tenderloin with bordelaise sauce

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

Salads

Anchovy and tomato salad

Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Sea fish

Sea bass with fennel and star anise

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Pizza, Quiche, Tart and Pie

Pigeon pie

Sea fish

Red mullet fillets in parchment

Eggs

Stuffed eggs with tuna

Desserts

Strawberry tiramisu

Desserts

Red fruit gratin

Shellfish and Seafood

Langoustine flambéed with cognac

Main meals

Hachis parmentier with black pudding and apple

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Sea fish

Roasted salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Coq au vin

Wine stewed chicken.

Desserts

Peach meringue tart

Main meals

Jambalaya

United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.

Veal

Roasted rack of veal with garlic and rosemary

Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.

Desserts

Tocino de cielo

Spain. Catalonia.
Dessert made with egg custard and caramel.

Shellfish and Seafood

Seafood gratin

Shellfish and Seafood

Warm oysters with leek fondue