All dishes:

Poultry

Guinea fowl with orange

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Candied chestnut cream aumoniere with dark chocolate sauce

Pizza, Quiche, Tart and Pie

Pizza pescatore

Pizza prepared with mussels and squid.

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Poultry

Duck with green olives

Shellfish and Seafood

Scallops a la plancha and Espelette pepper

Cheeses

Reblochon fermier

France. Auvergne-Rhône-Alpes. Savoie. Soft-ripened raw cow's milk cheese (Green label).

Beef

Chili con carne

Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).

Poultry

Coq au vin

Wine stewed chicken.

Cheeses

Saint-Jorge Picante

United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 9 months.

Warm starters

Langoustine raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Desserts

Chocolate and candied citrus fruitcake

Poultry

Duck with turnips

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.

Desserts

Peach bavarian

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.

Shellfish and Seafood

Bay scallop with braised endive

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Desserts

Strawberry and rhubard tart

Desserts

Lemon and mascarpone macaron

Macaron : cupcake made with two meringue cookies and a cream or ganache between them.

Sauces

Albufera sauce

Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Game animals

Saddle of hare cooked on the spit

Poultry

Sauteed turkey

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Cold starters

Red mullet terrine with ratatouille