All dishes:

Consommé and Soup

Comté cheese gratin soup

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Eggs

Morel omelette

Veal

Cushion of veal with mushrooms

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Molten bitter chocolate coulant

Offal and tripe

Veal kidney with rosemary

Others

Crab guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Poultry

Guinea fowl with green olives

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Sea fish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Game animals

Saddle of hare

Cheeses

Serra da Estrela amanteigado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle, with a pale yellow rind.

Appetizers

Goat cheese bites

Desserts

Pear pie

Freshwater fish

Smoked sturgeon

Shellfish and Seafood

Sautéed scallops

Desserts

Coffee éclair

Shellfish and Seafood

Langoustine tartare

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

Sheep and Goats

Provençal grilled lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Desserts

Mango tarte Tatin

Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).