All dishes:

Mushrooms, Vegetables, Pasta and Rice

Tomato

Desserts

Fontainebleau with raspberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Appetizers

Goat cheese and smoked salmon toast

Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.

Poultry

Chicken confit

Generally eaten hot.

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Desserts

Mango sable

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

Desserts

Coffee crème brûlée

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Sea fish

Breaded fish

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Sautéed bay scallops with spinach

Salads

Avocado with shrimp and grapefruit salad

Cheeses

Dancing fern

United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.

Sheep and Goats

Provençal grilled lamb

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

Desserts

Bananas flambé

Cooked meats

Andouillette with cream

Andouillette cooked with butter and deglazed with cream.
Served hot.

Desserts

Caramelized apricot tart

Cheeses

Gouda Holland

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.

Desserts

Fig upside-down cake

Freshwater fish

Dill marinated trout

Sea fish

Grilled sea bass with fennel

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.