All dishes:

Cheeses

Moody blue

United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.

Sea fish

Monkfish tail with saffron

Poultry

Fattened chicken with black truffle

Sauces

Sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Pizza, Quiche, Tart and Pie

Pheasant pie

Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

Sheep and Goats

Roasted rack of lamb with thyme and ratatouille

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Desserts

Strawberries with sugar

Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

Poultry

Warm duck foie gras with figs

Sea fish

Cod with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Poultry

Squab salmis

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

Poultry

Warm goose foie gras

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Blackberry meringue tart

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

Pork

Pork trotters with morels

Others

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

Desserts

Roasted peaches in muscat dessert wine

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.