All dishes:

Poultry

Chicken fricassee with mushrooms

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Pork

Black pudding with apples

Sea fish

Roasted monkfish with bacon

Ice cream and sorbets

Mandarin sorbet

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Desserts

Caramel bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Sea fish

Cold salmon mayonnaise

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

Game animals

Roasted venison with lingonberries

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Shellfish and Seafood

Razor shell with lemon

Sheep and Goats

Roasted lamb chops

Sea fish

Smoked haddock

Desserts

Caramelized baked apple

Cheeses

Buttermilk blue

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Freshwater fish

Gratinated pike quenelles

Sea fish

Sardine toast

Poultry

Spit roasted chicken

Desserts

Dark chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Rabbit

Rabbit with prunes

Mushrooms, Vegetables, Pasta and Rice

Clam risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.