All dishes:

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Game birds

Partridge with cabbage

Desserts

Custard tart

Shortcrust pastry filled with egg custard, baked in the oven.

Pork

Roast suckling pig

Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

Freshwater fish

Trout 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.

Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

Eggs

Soufflé omelette with Roquefort cheese

Desserts

Peach crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

Pizza, Quiche, Tart and Pie

Maroilles cheese tart

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Desserts

Chocolate and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Cooked meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

Pizza, Quiche, Tart and Pie

Tuna pizza

Desserts

Chocolate and raspberry mousse

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Pork

Pineapple pork

Cheeses

Ash covered goat cheese

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

Shellfish and Seafood

scallops with lime

Cheeses

Blue Stilton

United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.