All dishes:

Appetizers

Cheese straw

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…

Offal and tripe

Veal sweetbreads with mustard

Sheep and Goats

Lamb with gingerbread

Shellfish and Seafood

Arcachon oysters

Desserts

Stuffed crepe

Poultry

Warm goose foie gras

Eggs

Soufflé omelette

Cooked meats

Dry sausage

Others

Sautéed frog legs with garlic and basil

Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

Fruits

Lemon

Shellfish and Seafood

Scallops skewers

Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.

Poultry

Cold fried chicken

Beef

Beef carpaccio with Parmesan cheese

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Poultry

Roasted duck with turnips

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Beef

Grilled entrecote with herbs

Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.

Cheeses

Pleasant ridge reserve extra-aged

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 15 to 20 months.

Desserts

Strawberry soup and vanilla ice cream

Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.