All dishes:

Poultry

Salmi of duckling

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

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

Offal and tripe

Veal sweetbreads with asparagus

Cheeses

Carré de l’Est

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Exotic fruit dessert

Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

Shellfish and Seafood

Sautéed langoustine with chanterelle

Poultry

Braised duck with mushrooms

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Rogeret des Cévennes

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

Pork

Barbecued pork

Poultry

Roast duck breast with porcini mushrooms

Shellfish and Seafood

Roasted lobster

Sheep and Goats

Lamb with rosemary

Game animals

Sautéed bison steak

Desserts

Raspberry tart

Cheeses

Tarentaise reserve cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.

Poultry

Duck daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Desserts

Cinnamon brownie

Shellfish and Seafood

Grilled clams

Mushrooms, Vegetables, Pasta and Rice

Clam risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Cheeses

Pavé d’Auge

France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.