All dishes:

Poultry

Stuffed capon with mushrooms and chestnuts

Cheeses

Pavé du Nord jeune

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

Desserts

Pineapple zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Sheep and Goats

Leg of lamb with garlic cream

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.

Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

Eggs

Cloud eggs

Beaten egg white with egg yolk and grated cheese.

Sea fish

Pepper crusted roast sea bass

Sea fish

Sole with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Shellfish and Seafood

Grilled langoustine with herbs

Game birds

Roast quail with mushrooms

Desserts

Caramelized apricots with bitter almond coulis

Sheep and Goats

Roasted saddle of lamb in herbs crust

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

Veal

Veal medallion with porcini mushrooms and potatoes

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Cheeses

Sunset bay

United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Main meals

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Roasted apricots

Main meals

Cassoulet with duck confit

Desserts

Kirsch baba

Cold starters

Egg 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.

Appetizers

Warm rillettes on canapé

Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).