All dishes:

Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.

Cooked meats

Chorizo

Pork sausage with paprika.

Sea fish

Stuffed turbot with morel mushrooms

Cheeses

Gournay

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese

Sea fish

Sea bream 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).

Cooked meats

Duck terrine

Served cold or at room temperature.

Game animals

Hare with lentils

Cold starters

Sea bass carpaccio

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

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Poultry

Roast duck

Sheep and Goats

Grilled lamb chops with thyme

Poultry

Poultry quenelles with fresh cream

Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

Poultry

Pressed duck

Desserts

Walnut meringue tart

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Desserts

Caramel mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Shellfish and Seafood

Winkles boiled in water

Desserts

Pear and amandine tart

Amandine : cover with almonds.

Cooked meats

Dry cured sausage

Sea fish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Veal

Veal escalope with tarragon