All dishes:

Cheeses

Brabander

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.

Poultry

Roast chicken with garlic

Shellfish and Seafood

Mussels steamed with cider and bacon

Cheeses

Beaufort with nuts

Poultry

Roasted turkey with chestnuts

Main meals

Chicken tajine

Tajine : stew of vegetables, fish or meat.

Fruits

Cherry

Sea fish

Sole with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Pork

Pork chop with lentils

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Poultry

Sautéed duck foie gras

Served hot.

Poultry

Potato salad with duck confit

Shellfish and Seafood

Roasted lobster medallion

Sheep and Goats

Mutton carbonade

France. Southern France.
Stew with red wine, onions, garlic and meat scraps.

Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

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.

Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

Ice cream and sorbets

Chocolate mint ice cream

Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Poultry

Roasted duck with lingonberries

Cold starters

Vegetable aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sheep and Goats

Catalan lamb marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Shellfish and Seafood

Abalone

Desserts

Orange mousse