All dishes:

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Shellfish and Seafood

Steamed mussels with beer

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Poultry

Pan-fried goose foie gras with apricot compote

Served hot.

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Veal

Veal filet mignon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Shellfish and Seafood

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Serra da Estrela amanteigado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle, with a pale yellow rind.

Poultry

Warm duck foie gras with white grapes

Shellfish and Seafood

Oysters

Cooked meats

Jamón ibérico

Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).

Desserts

Raspberry tart

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Game birds

Woodcock casserole with mushrooms

Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Cooked meats

Lomo embuchado

Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.

Warm starters

goat cheese and honey puff pastry

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Sauces

Red pepper sauce

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

Game birds

Pheasant salmis

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

Shellfish and Seafood

Sautéed bay scallops with spinach

Offal and tripe

Tripous

France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

Desserts

Lemon meringue tart

Cheeses

Brillat-Savarin with black truffle