All dishes:

Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.

Sea fish

Anchovies with olive oil

Main meals

Pigeon pastilla with grapes

Salads

Goat cheese and smoked salmon salad

Sheep and Goats

Grilled lamb chops

Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

Desserts

Apple meringue tart

Shellfish and Seafood

Sautéed shrimp

Rabbit

Young rabbit with thyme

Desserts

Mirabelle plum and almond tart

Sea fish

Turbot with black truffle

Desserts

Raspberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

Sea fish

Raw salmon with citrus

Sea fish

Turbot with seafood

Cold starters

Chicken liver mousse

Shellfish and Seafood

Butter-seared scallops

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

Poultry

Chicken confit

Generally eaten hot.

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.