All dishes:

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Salads

Autumn salad

Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…

Sea fish

Grilled salmon

Desserts

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Sea fish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Poultry

Potato salad with duck confit

Beef

Crying tiger

Thailand.
Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Sheep and Goats

Provençal roasted shoulder of lamb

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

Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

Cheeses

Bayley hazen blue

United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.

Salads

Goat cheese salad

Cooked meats

Goose rillettes

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Main meals

Tuna sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Poultry

Mi-cuit duck foie gras

Served cold.

Others

Pinchitos

Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.

Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Game animals

Doe fillet with figs

Desserts

French toast with caramelized apples

Warm starters

Sautéed duck foie gras escalope with black truffle