All dishes:

Game birds

Woodcock casserole

Desserts

Apricot and almond ramekin

Poultry

Pigeon and mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Desserts

Orange sponge cake

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Rabbit

Saddle of rabbit with tarragon

Main meals

Dish made with Comté cheese

Freshwater fish

Poached trout in white wine

Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Provençal-style octopus

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

Desserts

Walnut tart with honey caramel sauce

Sheep and Goats

Lamb chops with herbs

Main meals

Truffade

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.

Game animals

Sauteed young wild boar

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

Sea fish

Plancha grilled sole

Desserts

Praline cream puffs

Sauces

Cumberland sauce

United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

Desserts

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Appetizers

Chicken croquettes

Cheeses

Glacier blue

United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.

Sauces

Bourguignonne sauce

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.