All dishes:

Pork

Sautéed pork fillet mignon

Condiments

Cardamom

Poultry

Goose foie gras with figs

Served cold.

Desserts and Sweet Courses

Walnut and honey meringue tart

Seafish

Sea bream with candied lemon

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Poultry

Guinea fowl spiced with ginger

Miscellaneous

Beluga caviar

Desserts and Sweet Courses

Pineapple boat

Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Cheeses

Provolone

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk.

Desserts and Sweet Courses

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

Desserts and Sweet Courses

Strawberry tart with raspberry cream

Poultry

Fattened chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Poultry

Grilled duck breast with blackcurrant sauce

Poultry

Stuffed capon with duck foie gras and mushrooms

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Furred game

Wild boar fillet with black truffle en croûte

Shellfish and Seafood

Squid stewed in their ink with pasta

Beef

Grilled beef with herbs

Desserts and Sweet Courses

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Cheeses

Villageois cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Pizza, Quiche, Tart, Pie

Seafood tart