All dishes:

Sea fish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Caramel merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Cheeses

Nancy’s Hudson valley camembert

United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.

Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.

Beef

Grilled striploin

Desserts

Strawberries with whipped cream

Chantilly cream : whipped cream with sugar.

Sheep and Goats

Saddle of lamb with pomegranate

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

Shellfish and Seafood

Razor shell with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Appetizers

Aperitif

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Sheep and Goats

Lamb in parchment

Sea fish

Red mullet fillets

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Poultry

Duck confit with fresh pasta

Sea fish

Sea bass tartare

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

Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.

Game birds

Young partridge salmis

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

Desserts

Mandarin bavarian cream

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

Shellfish and Seafood

Citrus bay scallop skewers

Main meals

Corn dog

Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Poultry

Duck manchon confit with sauteed potatoes

Poultry

Pigeon with duck foie gras

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.