All dishes:

Game animals

Venison stew

Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

Cheeses

Semi-hard cheese

Cheeses

Old Gouda

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.

Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Desserts

Chocolate Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Game birds

Casseroled woodcock with mushrooms

Desserts

Vanilla crema catalana

Sea fish

Cod in green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Cheeses

Hermelín

Czech Republic.
Soft-ripened cow's milk cheese with bloomy rind.

Sheep and Goats

Roast lamb with garlic

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Stuffed goose neck with foie gras

Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.

Beef

Grilled striploin

Shellfish and Seafood

Poached scallops

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

Shellfish and Seafood

Crayfish fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Shellfish and Seafood

Citrus scallops skewers

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Desserts

Strawberry meringue tart