All dishes:

Desserts

Apricot ramekin

Cooked meats

Grilled andouille de Vire

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

Poultry

Duck foie gras

Served cold.

Cooked meats

Cold cuts

Mushrooms, Vegetables, Pasta and Rice

Eggplant gratin

Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.

Cold starters

smoked mackerel rillettes with green pepper

Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

Sheep and Goats

Lamb chops on the barbecue

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Main meals

Marmitako

Ice cream and sorbets

Pear ice cream

Desserts

Chocolate truffles

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Cooked meats

Catalan cold cuts

Desserts

Blackberry panna cotta

Cheeses

Rogue river blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.

Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Desserts

Caramel bavarian cream

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

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Desserts

Apple tart and crème brûlée

Warm starters

Provençal goat cheese puff pastry