All dishes:

Offal and tripe

Grilled veal kidney

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

Game animals

Haunch of venison with porcini mushrooms

Haunch : leg.

Condiments

Sweet curry

Freshwater fish

Fried freshwater fish

Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

Cooked meats

Pheasant pâté

Served cold or at room temperature.

Cold starters

Shrimp carpaccio

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

Sea fish

Salmon soufflé

Served hot.

Pizza, Quiche, Tart and Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

Cooked meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

Cooked meats

Hare pâté

Served cold or at room temperature.

Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.

Freshwater fish

Smoked trout

Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

Poultry

Grilled duck breast with porcini mushrooms

Sea fish

Sea bream tartare with citrus

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

Desserts

Carrot cake

Game animals

Sauteed young wild boar

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Duck breast with mushrooms

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.