All dishes:

Cheeses

Cabrales

Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.

Veal

Veal escalope with morel mushrooms

Consommé and Soup

Veal goulash

Fruits

Red berries

Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.

Desserts

Candied chestnut cream crêpe aumoniere with dark chocolate sauce

Sheep and Goats

Marinated lamb with porcini mushrooms

Sea fish

Avocado with smoked salmon

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Salads

Grilled chicken salad

Sheep and Goats

Leg of lamb with tarbais beans

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

Poultry

Duck foie gras with quince

Served cold, warm or hot.

Sea fish

Surimi

Consommé and Soup

Fish soup

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Shellfish and Seafood

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Appetizers

Warm goat cheese toast

Main meals

Sashimi

Thin slices of raw fish or shellfish.

Desserts

Crema catalana with cinnamon

Veal

Veal escalope with sage

Cooked meats

Andouillette in parchment

Salads

Thai beef salad

Slices of marinated grilled beef served with crunchy vegetables, fresh herbs (mint, coriander), red onions, and a spicy Thai dressing made with lime juice, fish sauce, and chili.