All dishes:

Eggs

Horn of plenty mushrooms omelette

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

Poultry

Roasted duck with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Game animals

Venison stew with potatoes

Cheeses

Vendôme bleu

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.

Sheep and Goats

Grilled lamb with savory

Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

Desserts

Morello cherry yule log

Mushrooms, Vegetables, Pasta and Rice

Salad

Sheep and Goats

Lamb with basil

Poultry

Pigeon salmis

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

Cheeses

Fresh goat cheese with garlic and herbs

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

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

Salads

Green bean salad

Game animals

Sautéed bison steak

Main meals

Flemish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Cheeses

Dubliner vintage

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.

Desserts

Cherry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Desserts

Sablé

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Cheeses

Bouyguette

France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

Others

Lamb pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with thinly sliced lamb, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Pork

Pork filet mignon with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Shellfish and Seafood

Crayfish and Nantua sauce

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