All dishes:

Desserts

Peach miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Game animals

Venison stew with Burgundy wine

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 6 to 8 months.
Black label.

Pizza, Quiche, Tart and Pie

Meatball stew

Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.

Sheep and Goats

Roasted saddle of lamb in herbs crust

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

Sheep and Goats

Lamb with eggplant

Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Shellfish and Seafood

Spiny lobster medallion Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Shellfish and Seafood

Shrimp raviole with langoustine

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Cooked meats

Goose rillettes

Main meals

Potjevleesch

France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

Warm starters

Tempura

Japan.
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

Poultry

Spatchcocked chicken with garlic and rosemary

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Cheeses

Villageois blanc

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

Pork

Porchetta

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.

Pork

Knuckle of pork with sauerkraut

Sea fish

Steamed sea bass with ginger

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

Main meals

Reblochonnade

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.

Desserts

Candied fruit crêpe aumoniere

Cold starters

Avocado with shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Poultry

Potato salad with duck confit