All dishes:

Desserts

Apple, walnut and raisin crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sauces

Brown sauce

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.

Pork

Pork roast with chestnut mash

Cheeses

Bay blue

United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.

Freshwater fish

Pike-perch roast with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Offal and tripe

Sautéed lamb kidneys

Sheep and Goats

Leg of lamb with flageolets beans

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

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Sea fish

Grilled red mullet with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Roasted duck with turnips

Sea fish

Monkfish tail with saffron

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Desserts

Quince crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Ice cream and sorbets

Banana split

Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.

Poultry

Stuffed goose neck with porcini mushrooms

Shellfish and Seafood

Sautéed scallops with olive oil

Beef

Grilled flank steak and french fries

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.

Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.