All dishes:

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Roasted monkfish

Game animals

Grilled venison fillet

Poultry

Fattened chicken with porcini mushrooms

Cheeses

Cabrales

Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Cold starters

Red mullet paté with ratatouille

Served cold.

Desserts

Orange bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Game birds

Skylark skewers

Cheeses

Stolwijker kaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.

Pizza, Quiche, Tart and Pie

Bacon quiche

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

Cheeses

Kāpiti Kikorangi Triple cream blue

New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.

Beef

Tournedos Rossini and mashed potato with black truffle

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Sea fish

Stuffed turbot with morel mushrooms

Pork

Pork filet mignon with apricots

Shellfish and Seafood

Sautéed scallops with spinach

Desserts

Pear and almond cake

Shellfish and Seafood

Marinated scallops with citrus fruits

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Shellfish and Seafood

Grilled langoustine with basil

Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Beef

Braised beef chuck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Smoked herring filets

Cold starters

Meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.