All dishes:

Beef

Braised beef chuck

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

Appetizers

Maroilles fritters

Cheeses

Kunik

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

Desserts

Lemon miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Desserts

Apricot marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Minced beef or pork hash.

Desserts

Pineapple with whipped cream

Chantilly cream : whipped cream with sugar.

Warm starters

Sautéed duck foie gras escalope with black truffle

Pizza, Quiche, Tart and Pie

Quiche

Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Salads

Tuna and tomato salad

Freshwater fish

Smoked tuna

Offal and tripe

Veal kidney with morels

Desserts

Grand Marnier soufflé

Served hot.

Desserts

Praline, chocolate and cinnamon tart

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

Beef

Maultaschen

Germany. Baden-Württemberg.
Ravioli stuffed with meat, pan-fried until golden then poached in broth.
Served with a green salad.

Desserts

Chocolate and candied orange peel fruitcake

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Beef

Beef tenderloin with black truffles

Desserts

Frozen cherry soufflé

Served hot.

Desserts

Pineapple zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Salads

Zucchini salad

Sauces

Bourguignonne sauce

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.