All dishes:

Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Beef

Fleischschnacka

France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.

Pizza, Quiche, Tart and Pie

Meatball stew

Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.

Salads

Bay scallop salad

Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

Desserts

Red berry mousse

Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Cheeses

Pavé du Quercy

France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Sea fish

Smoked salmon marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Cremont

United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.

Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.

Poultry

Grilled duck breast with blackcurrant berries

Desserts

Bitter chocolate sponge cake

Rabbit

Rabbit a la provençale

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Beef

Tournedos Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Sea fish

Sea bream in parchment

Shellfish and Seafood

Clams

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Main meals

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

Poultry

Duck confit with garden salad

Cheeses

Rembrandt extra aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.