All dishes:

Main meals

Polish meat pierogi

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

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.

Eggs

Stuffed eggs with tuna

Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.

Cold starters

Seafood paté

Served cold.

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Shellfish and Seafood

Bay scallop skewers

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Offal and tripe

Veal sweetbreads with morel cream sauce

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

Main meals

Lobster raviole with Newburg sauce

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Game animals

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Sheep and Goats

Grilled lamb chops with thyme

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Sea fish

Marinated salmon

Cheeses

Coolea Herb and Garlic

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk flavored with herbs and garlic.
Ripening : 3 months.

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Shellfish and Seafood

Langoustine tartare with oysters

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

Poultry

Roasted squab with black truffle

Cheeses

Schloss

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.

Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Cheeses

Bête-À-Séguin

Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.