All dishes:

Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

Game animals

Roast venison

Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

Beef

Grilled beef over vine shoots

Desserts

Apricot 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.

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Poultry

Stuffed pigeon with duck foie gras

Pork

Tonkatsu

Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.

Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

Shellfish and Seafood

Scallops a la plancha

Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

Cheeses

L’Ami du Chambertin

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.

Appetizers

Goat cheese and smoked salmon bites

Mushrooms, Vegetables, Pasta and Rice

Choucroute garnie

Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Veal

Provençal veal chop

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

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Sea fish

Cod with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Appetizers

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.