All dishes:

Cheeses

Langres with peach and pear

Sauces

Maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Desserts

Sugar pie

Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).

Poultry

Roasted duck with turnips

Sea fish

Red mullet in parchment

Shellfish and Seafood

Scallops with a citrus butter

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Game animals

Marinated venison

Beef

Flank steak with shallot

Shellfish and Seafood

Steamed scallops

Sheep and Goats

Spit roasted kid goat with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Sheep and Goats

Confit shoulder of lamb

Sea fish

Salmon tartare with red caviar

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Poultry

Catalan-style chicken

Chicken with onions, prunes, pine nuts and tomato.

Others

Grilled cheese

Hot sandwich on white bread with butter and cheese.

Sheep and Goats

Grilled lamb with savory

Main meals

Cod crusted chorizo

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.

Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Fruits

Blackberry

Sea fish

Smoked shad

Freshwater fish

Smoked eel

Main meals

Goose cassoulet

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.