All dishes:

Desserts

Raspberry tiramisu

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

Cheeses

Dry goat cheese

Desserts

Iced nougat with mango coulis

Cheeses

Saint-Albray

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.

Cheeses

Jeffs’ Select Gouda

United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Poultry

Roasted duck with turnips

Sheep and Goats

Saddle of lamb with red wine sauce

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Offal and tripe

Veal sweetbreads with prunes

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Fruits

Pear

Desserts

Apricot ramekin

Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

Warm starters

Quenelles

Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.

Game birds

Woodcock with porcini mushrooms

Cold starters

Taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Consommé and Soup

Goulash

Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.

Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

Desserts

Molten chocolate cake topped with caramel

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.