All dishes:

Sheep and Goats

Grilled lamb fillet

Salads

Museau vinaigrette

Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.

Cheeses

Buttermilk blue

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

Masoor dal

India.
Spiced soup, stew or sauce made with lentils.

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

French toast and orange ice cream

Poultry

Chicken supreme with mushrooms

Poultry supreme : all the white meat from the breast and wings of poultry.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Cheeses

Grana Padano oltre 16 mesi

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Sheep and Goats

Milk-fed lamb with potato gratin and morels

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Cheeses

Extra Mature Clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.

Condiments

Rosemary

Poultry

Grilled duck foie gras with chanterelles

Served hot.

Pork

Pork chop with caramelized apples

Desserts

Rhubarb tart

Mushrooms, Vegetables, Pasta and Rice

Salmon lasagna

Main meals

Mique lotoise

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

Sea fish

Sea bass with caviar

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

Pork

Suckling pig with apple