All dishes:

Poultry

Duck breast with red fruits

Freshwater fish

Steamed pike

Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Chocolate Fritters topped with caramel

Desserts

Caramelized apple meringue tart

Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

Sheep and Goats

Lamb with thyme

Desserts

Caramelized apricot tart

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Pork

Cheek and pigtail stew

Freshwater fish

Pike-perch with fennel

Poultry

Chicken in curry sauce

Curry sauce : velouté curry and cream.

Poultry

Casseroled guinea fowl

Poultry

Duck breast over vine shoots

Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.

Desserts

Pineapple boat

Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.

Shellfish and Seafood

Crab claws with mayonnaise

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

Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.