All dishes:

Fruits

Roasted chestnuts

Desserts

Tarte tatin with vanilla whipped cream

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

Main meals

Galette with goat cheese

Galette : savory crepe.

Desserts

Chocolate soufflé with vanilla ice cream

Consommé and Soup

Beef meatball soup

Desserts

Chocolate cream puffs

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Desserts

Eton mess with red and black fruits

Desserts

Mousse de frutas exóticas

Sea fish

Salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Poultry

Piigeon casserole

Pork

Pork crépinettes with apple

Crépinettes : minced pork wrapped in caul fat.

Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

Cheeses

Acapella

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

Sheep and Goats

Confit shoulder of lamb

Shellfish and Seafood

Scallops flambéed

Cheeses

Tarentaise reserve cheese

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

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Desserts

Chocolate religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Shellfish and Seafood

Scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Poultry

Chicken with mushrooms