All dishes:

Sea fish

Cod with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Poultry

Provençal pigeon

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Chestnut cream

Shellfish and Seafood

Steamed mussels in white wine

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Fruits

Dried fruits

Sheep and Goats

Lamb chops with potato

Desserts

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.

Cheeses

Patachouffe

Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.

Offal and tripe

Braised veal sweetbreads

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Freshwater fish

Smoked eel with lentils

Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Cheeses

Hafod

United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.

Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Sea fish

Smoked salmon mousse

Cold starters

Tuna tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Desserts

Walnut and apple tart with meringue

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Salads

Avocado and shrimp salad

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.