All dishes:

Beef

Roast striploin

Pork

Cold pork roast

Desserts

Chestnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

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

Beef

Pastel de papa

Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

Shellfish and Seafood

Moules marinière served cold

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cold starters

Duck foie gras aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Desserts

Red berry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Pork

Pig’s trotters pâté

Served cold or at room temperature.

Poultry

Goose foie gras au torchon

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

Cheeses

Fromage de Herve

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Beef

Beef tenderloin with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Pork

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Pigeon and mallard salmis

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

Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Cheeses

Roquefort with raisins

Appetizers

Smoked trout canapé

Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sea fish

Herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.