All dishes:

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Sheep and Goats

Leg of lamb and polenta

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

Sea fish

Monkfish tail with saffron

Poultry

Mi-cuit goose foie gras

Served cold.

Shellfish and Seafood

Bay scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Game animals

Roast venison with red wine

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Main meals

Fish tartare

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

Warm starters

Seafood puff pastry

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

Desserts

Pistachio baklava

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Salads

Anchovy and tomato salad

Desserts

Apple and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Freshwater fish

Pike-perch with fennel

Desserts

Mandarin bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Sea fish

Pavé of salmon with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Cheeses

Winnimere

United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

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.

Sea fish

Salmon tartare with soy sauce

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

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.