All dishes:

Mushrooms, Vegetables, Pasta and Rice

Patatas bravas

Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.

Desserts

Crème brûlée with black and red fruits

Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with beer.

Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

Game birds

Woodstock of salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Roasted pineapple in butter

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Ardrahan

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

Desserts

Spiced apple tart

Desserts

Rhubarb tart with nougat

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.

Sea fish

Sea bass with black truffle

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Sea fish

Haddock tartare

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

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

Desserts

Apricot ramekin

Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple and cream pie surrounded by golden egg-washed shortcrust pastry, filled with a cream made of flour, egg yolks, milk, sugar, apple slices, and vanilla.

Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Veal

Veal filet mignon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

Cooked meats

Mountain ham