All dishes:

Pork

Suckling pig with apple

Cheeses

Limburger

Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

Pizza, Quiche, Tart and Pie

Neapolitan pizza

Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.

Desserts

Strawberries Cardinal

Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).

Beef

Beef tenderloin en croûte with morel mushrooms

Consommé and Soup

French onion soup

Sea fish

Stockfish

Cod salted then air-dried.

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Sheep and Goats

Milk-fed lamb with herbes de Provence

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Salads

Crayfish salad

Sheep and Goats

Leg of lamb confit with sweet garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Mango cheesecake

Cheeses

Idiazabal

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

Cooked meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.