All dishes:

Shellfish and Seafood

Lobster stew with white wine

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.

Desserts

Peach trifle

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

Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Main meals

Couscous and lamb meatballs salad

Beef

Entrecote with porcini mushrooms

Sea fish

Grilled sea bass with anise and lemon

Cheeses

Crater Lake Blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.

Desserts

Sticky toffee pudding

United Kingdom.
Pudding with sponge cake and finely chopped dates covered with caramel sauce.
Usually served with custard or vanilla ice-cream.

Cheeses

Ash-ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Shellfish and Seafood

Scallops with porcini

Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Game animals

Wild boar stew with fresh pasta

Ice cream and sorbets

Chocolate mint ice cream

Desserts

Black cherry stuffed cake

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Sauces

Bolognese sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Desserts

Apple omelette

Shellfish and Seafood

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Offal and tripe

Veal sweetbreads cassolette with mustard

Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.