All dishes:

Poultry

Roast pigeon

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Sheep and Goats

Braised shoulder of lamb

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

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

Desserts

Apple meringue cake

Game birds

Roast wood pigeon with porcini mushrooms

Shellfish and Seafood

Shellfish

Desserts

Plum tart

Sea fish

Smoked mackerel

Veal

Sauteed veal with mushrooms

Cheeses

Blarney Castle

Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.

Desserts

Pineapple boat

Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.

Salads

Mushroom salad

Desserts

Pineapple mousse

Appetizers

Toast with Roquefort cheese butter

Desserts

Iced nougat with mango coulis

Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

Cheeses

Cheese curds

Canada. United States.
Cheddar-type cow's milk cheese curds.

Desserts

Tropezienne tart with wild strawberry

Salads

Green bean salad

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Cheeses

Serra da Estrela amanteigado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle, with a pale yellow rind.

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.