All dishes:

Cheeses

Marieke aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Beef

Roast striploin

Freshwater fish

Grillled pike

Cheeses

Castelmagno and hazelnuts risotto

Desserts

Fresh fruit soup

(pineapple and peach)

Sauces

Red pepper sauce

Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Desserts

Black plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Poultry

Duck breast with peaches

Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Grilled pavé of tuna

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Offal and tripe

Veal sweetbreads with mustard

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Sea fish

Steamed John Dory

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Sheep and Goats

Baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Shellfish and Seafood

Crayfish and Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Sheep and Goats

Grilled lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.