All dishes:

Shellfish and Seafood

Scallops steamed with seaweed

Eggs

Morel omelette

Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Desserts

Chocolate croquembouche

Chocolate-covered profiteroles with pastry cream or vanilla ice cream.

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Cheeses

Mature Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.

Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Main meals

Pike-perch matelote with pinot noir

Matelote : red wine reduction with fish stock and mushrooms.

Game animals

Jugged hare

Sheep and Goats

Roasted pistachio-crusted rack of lamb

Pork

Black pudding with mashed potatoes

Shellfish and Seafood

Grilled squids with olive oil and sea salt

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roast duck breast with honey

Poultry

Roasted duck with pears

Shellfish and Seafood

Scallops in sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Desserts

Caramelized apricots with bitter almond coulis

Poultry

Roasted turkey with bacon

Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar

Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

Cooked meats

Chorizo

Pork sausage with paprika.

Desserts

Dried fruit compote with vanilla

Pizza, Quiche, Tart and Pie

Pizza marinara

Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.