All dishes:

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Freshwater fish

Trout fillets with almonds

Sauces

Garlic butter

Garlic butter : butter with garlic.

Poultry

Cold confit of goose

Pork

Pork fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Pizza, Quiche, Tart and Pie

Quail pie

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Sheep and Goats

Milk-fed lamb with wild mushrooms

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

Cheeses

Manchego fresco

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

Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Desserts

Eton mess

United Kingdom.
Dessert made with strawberries, meringue, and cream.

Freshwater fish

Trout with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cold starters

Sea bass carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Shellfish and Seafood

Whelk tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Veal

Veal medallion with morels

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Sea fish

Stockfish

Cod salted then air-dried.

Cold starters

Crab pâté

Served cold.

Sauces

Onion compote

Cheeses

Cheese curds

Canada. United States.
Cheddar-type cow's milk cheese curds.

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.