All dishes:

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Others

Chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Shellfish and Seafood

Whelks

Beef

Oxtail with lentils

Game birds

Roast quail with raisins

Sea fish

Grilled sardines with rosemary

Game birds

Flambé woodcock with Armagnac

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Warm starters

Sautéed duck foie gras escalope with dates

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Desserts

Strawberry yogurt ice cream

Sheep and Goats

Black truffle stuffed saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Fruits

Peach

Desserts

Poached pear and gingerbread

Sheep and Goats

Mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Fruits

Cherry

Salads

Tuna and tomato salad with onion

Cheeses

Bayley hazen blue

United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.

Desserts

Citrus mousse

Desserts

Caramelized apricots and apples with a spiced ice cream

Desserts

Walnut ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Poultry

Stuffed goose neck Strasbourg-style

Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.

Desserts

Pineapple vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Cheeses

Bethmale de chèvre

France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.