All dishes:

Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).

Sheep and Goats

Seven hour shoulder of lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Shellfish and Seafood

Clam fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Shellfish and Seafood

Cockles and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Poultry

Grilled duck leg

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Poultry

Roasted duck with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Others

Lamb and beef pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Sea fish

Grilled sea bass

Cold starters

Smoked salmon and shrimp 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.

Shellfish and Seafood

Sautéed bay scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Sea fish

Shad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Game birds

Flambé woodcock

Cold starters

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.

Sea fish

Sea bream with white wine

Warm starters

Sautéed duck foie gras escalope with figs

Game animals

Haunch of venison with poivrade sauce

Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cheeses

Jeffs’ Select Gouda

United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.

Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

Mushrooms, Vegetables, Pasta and Rice

White truffle risotto

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

Desserts

Pineapple carpaccio topped with caramel

Desserts

Panna cotta

Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.

Freshwater fish

Trout with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.