All dishes:

Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Cheeses

Cheese curds

Canada. United States.
Cheddar-type cow's milk cheese curds.

Poultry

Guinea fowl with tarragon

Cheeses

Clonmore

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

Desserts

Strawberry mousse with coriander

Poultry

Bordeaux style duck daube

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

Desserts

Apple pie

Beef

Roast beef with mushrooms

Pizza, Quiche, Tart and Pie

Pâté gaumais

Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Sheep and Goats

Roasted pistachio-crusted rack of lamb

Game birds

Roasted pheasant

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Shellfish and Seafood

Scallop carpaccio with dill and basil

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

Sheep and Goats

Roasted saddle of lamb with herbs

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

Sea fish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

Cheeses

Prairie sunset

United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Eggs

Shirred eggs with gorgonzola

Desserts

Grapefruit cream

Cheeses

Vendôme cendré

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.

Sea fish

Monkfish tail with saffron

Poultry

Squab salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Appetizers

Garlic bread

Bread filled with butter and garlic.