All dishes:

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Beef

Rib steak with bourguignonne sauce

Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Desserts

Chocolate delice

Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

Sheep and Goats

Roast Pyrenees lamb

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Pork

Knuckle of pork confit

Desserts

Croquant

Croquant : almond biscuit.

Game animals

Roast saddle of hare

Mushrooms, Vegetables, Pasta and Rice

White truffle

Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

Cheeses

Ashbrook

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Main meals

Schiffala

France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Sea fish

Halibut fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Sautéed duck foie gras with gingerbread

Served hot.

Cheeses

Fribourg

Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.