All dishes:

Cheeses

Le Gruyère réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Cheeses

Saint-Honoré

Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Poultry

Duck confit salad

Cooked meats

Saucisson brioché

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Sea fish

John Dory with zucchini in parchment

Sea fish

Grilled sea bass with fennel, drizzled with oil and lemon

Desserts

Spicy chocolate soup

Salads

Avocado with shrimp and grapefruit salad

Rabbit

Saddle of rabbit with herbes de Provence

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Main meals

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

Cold starters

Spiny lobster with mayonnaise

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

Condiments

Dill

Cheeses

Berkswell

United Kingdom. West Midlands.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 6 to 12 months.

Desserts

Strawberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Pizza, Quiche, Tart and Pie

Vegetables quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sea fish

Pavé of salmon with porcini mushrooms

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Pizza, Quiche, Tart and Pie

Smoked salmon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sauces

Americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Game birds

Roast quail with raisins