All dishes:

Cheeses

Lincoln log

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

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Pizza, Quiche, Tart and Pie

Chicken and button mushroom pie

Sea fish

Sea bream in parchment

Pork

Grilled pork

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

Pork

Pork with prunes

Sea fish

Salmon roe

Shellfish and Seafood

Lobster with linden butter

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Shellfish and Seafood

Dog cockle with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Eggs

Scrambled eggs with white truffle

Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

Rabbit

Young rabbit fillet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Cheeses

Crumbly Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 to 8 weeks.

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Poultry

Sautéed goose foie gras with spices

Served hot.

Poultry

Coq au vin jaune with morel msuhrooms

Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Others

Sturio caviar

Caviar from Aquitaine.

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Consommé and Soup

French onion soup

Cheeses

Caerphilly

United Kingdom. Wales.
Pressed and uncooked cheese made from cow's milk with a natural rind.