All dishes:

Poultry

Grilled squab with olives

Sea fish

Sea bass with black truffle

Desserts

Caramelized pears mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sea fish

Salmon roe

Offal and tripe

Lamb offal stew

Sea fish

Turbot with seafood

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Salads

Anchovy and tomato salad

Warm starters

Quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sea fish

Grilled sea bass

Cheeses

Vieux Lille

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.

Cheeses

Crumbly Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 to 8 weeks.

Veal

Roasted rack of veal with tarragon

Cheeses

Jeffs’ Select Gouda

United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.

Cheeses

Gournay

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.

Pizza, Quiche, Tart and Pie

Tomato tart

Main meals

Cod and potatoes

Game animals

Grilled venison fillet

Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

Salads

Citrus crab salad

Sea fish

Rollmops

Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.

Cooked meats

Rabbit pâté with prunes

Served cold or at room temperature.

Cheeses

Tasty Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 24 months.

Veal

Veal roast