All dishes:

Main meals

Crab rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

Sea fish

Bacalao al pil pil

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

Salads

Romaine lettuce with garlic croutons

Sea fish

Smoked salmon carpaccio

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

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Poultry

Duck foie gras with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

Others

Smoked meat

Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.

Poultry

Roasted duck with peas

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

Freshwater fish

Lavaret with meunière sauce

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

Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Beef

Sautéed hanger steak

Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

Cheeses

Trifecta

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with clams and toasted bread

Poultry

Duck with lingonberries

Cheeses

Hafod

United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.

Sea fish

Sea bass with beurre blanc sauce, with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Cheeses

Vieux Lille

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Desserts

Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Freshwater fish

Pike-perch with black truffle cream

Poultry

Sautéed squab with porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Poultry

Stuffed fattened chicken with duck foie gras