All dishes:

Eggs

Poached eggs with black truffle

Poultry

Duck stew

Sea fish

Turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Appetizers

Smoked trout canapé

Desserts

Caramelized apple crêpe

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Cooked meats

Game pâté

Served cold or at room temperature.

Desserts

Pear meringue tart

Cheeses

Berkswell

United Kingdom. West Midlands.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 6 to 12 months.

Eggs

Mushroom and black truffle omelette

Sea fish

Roasted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cooked meats

Andouillette de Troyes

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Shellfish and Seafood

Scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Pear and amandine tart

Amandine : cover with almonds.

Sea fish

Grilled salmon steak

Poultry

Duck confit salad

Beef

Beef tenderloin with black truffles en croûte

Desserts

French toast and caramel ice cream

Consommé and Soup

Goulash

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

Veal

Grilled veal chop

Cold starters

Cauliflower mousse with fennel and liquorice cream

Beef

Braised beef chuck

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