All dishes:

Cooked meats

Goose rillettes

Beef

Beef fillet with chanterelles

Poultry

Squab with duck foie gras

Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Shellfish and Seafood

Oysters with caviar

Beef

Grilled rib steak with bone marrow

Rib steak : rib of beef with bone attached.

Sea fish

Monkfish stew with red wine

Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.

Desserts

Candied pineapple

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Desserts

Chestnut mousse

Desserts

Pear tarte Tatin and cinnamon ice cream

Pork

Filet mignon with pineapple

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Poultry

Squab with duck foie gras and black truffle in puff pastry

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Veal

Cushion of veal with chanterelle

Sea fish

Steamed John Dory

Veal

Veal filet mignon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Offal and tripe

Flambéed veal kidney

Pork

Sausage with mashed potatoes

Desserts

French toast

Cooked meats

Jambon cru du Jura

Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.