All dishes:

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

Main meals

Fish couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Sea fish

Sole fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts

Orange cake

Poultry

Duck foie gras with spices

Served cold.

Sea fish

Pavé of salmon with porcini mushrooms

Shellfish and Seafood

Bay scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Salads

Raw mushroom salad

Freshwater fish

Steamed pike

Shellfish and Seafood

Seafood carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sheep and Goats

Crown of lamb cutlets

Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Main meals

Shrimp dim sum

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

Cooked meats

Mallard terrine

Served cold or at room temperature.

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Shellfish and Seafood

Bay scallop gratin

Pizza, Quiche, Tart and Pie

Button mushroom tart

Condiments

Rosemary

Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

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

Game birds

Roasted quail stuffed with mushrooms

Beef

Grilled hanger steak

Sea fish

Braised monkfish with curry sauce

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

Shellfish and Seafood

Grilled prawns with saffron cream

Cheeses

Fromage de Herve

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