All dishes:

Cheeses

Grana Padano

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.

Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

Poultry

Stuffed wood pigeon with porcini mushrooms and duck foie gras

Desserts

Pear and almond meringue tart

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Poultry

Chicken confit

Generally eaten hot.

Pork

Pork trotters with morels

Desserts

Caramel pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Strawberry and rhubard tart

Cold starters

Goose liver mousse

Mushrooms, Vegetables, Pasta and Rice

Sauteed morel mushrooms

Veal

Roasted rack of veal with cream and morels

Poultry

Goose foie gras with spices

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Sauteed horn of plenty mushrooms

Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.

Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

Poultry

Grilled poussin

Cold starters

Stuffed avocado with prawn

Salads

Squid salad

Sea fish

Cod 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).

Desserts

Dried fruit tart with cinnamon

Sea fish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Appetizers

Fish croquettes

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.