All dishes:

Sea fish

Monkfish skewers with diced bacon

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Sea fish

Turbot with seafood

Main meals

Schiffala

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

Cheeses

Idyll gris

United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.

Desserts

Spiced pear upside-down cake

Desserts

Chocolate Fritters

Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Desserts

Pear with chocolate

Cheeses

Imokilly Regato

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Desserts

Candied chestnut vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Poultry

Grilled poultry

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Desserts

Iced nougat

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

Sea fish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Crottin de Chavignol

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

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.