All dishes:

Sauces

Melted butter sauce

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

Cheeses

Yorkshire Wensleydale

United Kingdom. North Yorkshire.
Pressed and uncooked cheese made from pasteurized sheep's and cow's milk, white in color.

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Game birds

Roast quail with mushrooms

Sheep and Goats

Leg of lamb with tarbais beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Game animals

Roasted venison with sauce

Cheeses

Lincoln log

United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Consommé and Soup

Oyster and langoustine soup

Pork

Cold pork

Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

Salads

Beetroot salad with olive oil

Main meals

Duck pot-au-feu

Desserts

Strawberry salad with mint leaf

Shellfish and Seafood

Stuffed squid with rice

Desserts

Chestnut mousse with orange

Desserts

Framboisier cake

Cake made with raspberries, sponge cake and cream.

Poultry

Grilled duck foie gras with morel mushrooms

Served hot.

Appetizers

Olives stuffed with anchovies

Warm starters

Seafood puff pastry