All dishes:

Sheep and Goats

Roasted rack of lamb with garlic

Cheeses

Tarentaise cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.

Shellfish and Seafood

Razor shell a la plancha

Veal

Roasted rack of veal

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Woodcock casserole

Sheep and Goats

Confit lamb with rosemary and lemon

Cooked meats

Mallard terrine

Served cold or at room temperature.

Sea fish

Breaded fish fillets

Eggs

Poached eggs with black truffle

Poultry

Chicken cutlets Pozharsky

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

Game animals

Venison stew

Salads

Caprese salad

Tomato, mozzarella, and basil salad.

Cheeses

Tomme de montagne

France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Pressed and uncooked cheese made from cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.

Veal

Veal rump steack with morel mushrooms and a cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Langoustines salad with beurre blanc sauce

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

Desserts

Vatrushka with vanilla

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Poultry

Sautéed duck foie gras with mango

Served hot.

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Sea fish

Grilled sole

Poultry

Squab with duck foie gras

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

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