All dishes:

Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

Pork

Grilled pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Cheeses

Villageois cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Cheeses

Sheep’s milk cheese with quince jelly

Consommé and Soup

Saffron mussel soup

Desserts

Stollen

France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.

Sheep and Goats

Roasted shoulder of lamb with broad beans

Poultry

Grilled poussin

Sea fish

Smoked salmon with juniper berries

Cheeses

Durrus

Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.

Desserts

Strawberry tiramisu

Sea fish

Pavé of salmon with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Salads

Sautéed scallop salad with black truffle vinaigrette

Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Game birds

Wood pigeon fillet with porcini mushrooms

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Poultry

Spit-roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.