All dishes:

Pork

Rethel boudin blanc

France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.

Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

Poultry

Chicken quesadillas

Mexico.
Corn tortilla filled with cheese and chicken.

Salads

Bay scallop salad

Cooked meats

Hare pâté

Served cold or at room temperature.

Desserts

Apple and rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Shellfish and Seafood

Langoustine carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

Salads

Goat cheese and smoked salmon salad

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Shellfish and Seafood

Braised bay scallops

Main meals

Couscous

Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.

Desserts

Walnut charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Veal

Sauteed veal

Warm starters

Sautéed duck foie gras escalope with black truffle

Rabbit

Young rabbit with thyme

Poultry

Duck a l’orange with mashed potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Cold starters

Langoustines with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Roast pigeon with duck foie gras