All dishes:

Desserts

Caramelized rice pudding

Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Sea fish

Rollmops

Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.

Game animals

Hare à la royale with celery root mash

Freshwater fish

Lyon style pike quenelles

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

Cheeses

Triple Play Extra Innings

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Peach Melba

Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.

Cooked meats

Smoked ham and potato rösti

Rösti : potato pancake.

Desserts

Cherry mirlitons

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Manchego curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Shellfish and Seafood

Bay scallop stew with curry

Sea fish

Salmon in parchment

Main meals

Fondue normande

Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.

Cheeses

Fat bottom girl

United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.
Ripening : 3 to 4 months.

Desserts

Croustillons

Deep-fried balls with sugar.

Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

Cold starters

Chicken liver mousse

Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.