All dishes:

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

Sea fish

Roast golden sea bream

Poultry

Duck stew

Game birds

Woodcock casserole

Sea fish

Sole fillets with fresh cream

Cheeses

Rupert reserve

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months.

Freshwater fish

Trout with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

Cheeses

Good Thunder

United States. Minnesota.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).
Ripening : 3 to 4 weeks.

Salads

Duck gizzard salad with raspberry vinegar

Shellfish and Seafood

Scallops with hebrs

Pizza, Quiche, Tart and Pie

Seafood tart

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Cheeses

Idiazabal

Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Desserts

Red berry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Sea fish

Grilled sea bass with fennel, drizzled with oil and lemon

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Sheep and Goats

Roasted lamb chops

Others

Provençal style snails

Snails with aioli sauce or tomato sauce.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Desserts

Black plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.