All dishes:

Shellfish and Seafood

Lobster stew with olive oil

Cheeses

Burrata

Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Sauces

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.

Cold starters

Crab mayonnaise

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

Cold starters

Stuffed avocado with crab and lobster

Poultry

Duck ham

Desserts

Condé apricots

Vanilla rice pudding cake topped with syrupy apricots.

Game birds

Roast quail with white grapes

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Desserts

Pineapple carpaccio

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

Cheeses

Tilsit

Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cooked meats

Smoked ham

Desserts

Walnut caramel tart

Sheep and Goats

Mutton carbonade

France. Southern France.
Stew with red wine, onions, garlic and meat scraps.

Shellfish and Seafood

Clams with white wine on the grill

Desserts

Poached pear and gingerbread

Warm starters

Zander puff pastry

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Pork

Barbecued pork

Desserts

Damson bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Desserts

Walnut and honey meringue tart

Beef

Grilled flank steak