All dishes:

Main meals

Cassoulet with duck confit

Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.

Sheep and Goats

Roasted shoulder of lamb with tomato

Desserts

Vanilla cheesecake

Warm starters

Beaufort cheese soufflé

Served hot.

Sea fish

Sole in parchment

Cooked meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.

Cheeses

Dirt lover

United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.

Poultry

Young guinea fowl with morels

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Desserts

Rhubarb meringue tart

Freshwater fish

Fish quenelles

Sheep and Goats

Grilled leg of lamb

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

Mushrooms, Vegetables, Pasta and Rice

Sautéed wild mushrooms

Warm starters

Ham puff pastry

Pizza, Quiche, Tart and Pie

Roquefort croustade

Sea fish

Marinated sea bass

Cold starters

Blinis with taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

Shellfish and Seafood

Grilled scallops with lemongrass

Main meals

Curry pork loin

Salads

Fresh goat cheese salad

Salads

Herring salad

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Desserts

Thin apple tart

Thin tart : on puff pastry.