All dishes:

Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

Pizza, Quiche, Tart and Pie

Leek tart

Fruits

Dried fruits

Desserts

Red fruit gratin

Poultry

Duck ham

Sauces

Spiny lobster butter

Spiny lobster meat with butter.

Sea fish

Sea bream in parchment

Game birds

Quail in parchment

Cheeses

Bocconcino

Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Cheeses

Brocciu secu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 4 months minimum.

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Desserts

Fruit salad

Ice cream and sorbets

Melon sorbet

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Veal

Casseroled veal chop

Mushrooms, Vegetables, Pasta and Rice

Pea risotto

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

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Poultry

Galette with ham and cheese

Galette : savory crepe.

Cheeses

Zamorano artesano

Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Poultry

Duck confit with eggplant salad

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts gratin

Sauces

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Beef

Grilled striploin