All dishes:

Desserts

Candied orange crema catalana

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Main meals

Polish meat pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Filled with minced meat, cabbage, and mushrooms.
Served hot or cold.

Main meals

Lamb curry

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Sea fish

Pavé of salmon with roasted fennel

Veal

Roasted rack of veal with cream and morels

Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Sea fish

Monkfish loin with lemon

Freshwater fish

Gratinated pike quenelles

Game birds

Roasted pheasant with eggplant

Shellfish and Seafood

Scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sea fish

Citrus gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

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.

Sheep and Goats

Lamb stew with thyme

Eggs

Scrambled eggs

Game animals

Roast hare

Poultry

Roasted capon

Desserts

Pear cake

Sea fish

Grilled fish

Sea fish

Scottish smoked salmon

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Beef

Braised beef cheek with mashed potato

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

Warm starters

Shrimp puff pastry