All dishes:

Shellfish and Seafood

Baked oysters with horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Mushrooms, Vegetables, Pasta and Rice

Vegetable lasagna

Appetizers

Goat cheese and smoked salmon bites

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Desserts

Caramelized pear 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.

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.

Poultry

Duck manchon confit with red pepper

Cheeses

Crater Lake Blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.

Sea fish

Grilled sole

Desserts

Roasted pineapple with vanilla

Pizza, Quiche, Tart and Pie

Green asparagus quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Desserts

Saint-Honoré

Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Sheep and Goats

Leg of lamb en croûte

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Main meals

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.

Pork

Currywurst

Germany. Berlin.
Pork sausage cut into small pieces and seasoned with curry ketchup.
Served in a small roll (Brötchen) or with french fries.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Offal and tripe

Veal sweetbreads with prunes

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

Ice cream and sorbets

Chocolate ice cream