All dishes:

Game birds

Spit-roasted pheasant

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Main meals

Fish gratin

Sauces

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Poultry

Roast duck leg

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

Pizza, Quiche, Tart and Pie

Comté cheese and walnut pie

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Game birds

Partridge with red cabbage

Shellfish and Seafood

Crayfish and Nantua sauce

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

Sauces

Matelote sauce

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

Poultry

Pigeon with olives

Desserts

Chocolate bavarian cream

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

Desserts

Pear cake

Game animals

Wild boar stew with fresh pasta

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and tuna

Desserts

Apple dartois

Dartois : two strips of puff pastry surrounding a filling.

Cheeses

Oma

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.
Ripening : 2-3 months.

Beef

Beef tenderloin with bone marrow

Desserts

Candied citrus fruits

Desserts

Apricot upside-down cake

Sheep and Goats

Potato crusted lamb

Appetizers

Tapas

Canapés.

Freshwater fish

Carp in beer