All dishes:

Pork

Rethel boudin blanc

France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.

Veal

Veal fillet with morel mushrooms

Ice cream and sorbets

Vanilla ice cream

Cold starters

Meatloaf

Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.

Veal

Veal escalope with morel mushrooms

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

Sheep and Goats

Spiced marinated lamb skewers

Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Freshwater fish

Pike quenelles with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Sea fish

Sole in parchment

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Cheeses

Le bleu 1924

France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cheeses

Semi-hard cheese

Fruits

Grapefruit

Cheeses

Foxglove

United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).

Desserts

French toast with salted butter caramel

Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.