All dishes:

Desserts

Spiced cherry soup with calisson ice cream

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

Consommé and Soup

Goulash

Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.

Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

Desserts

Walnut meringue tart

Cheeses

Twig farm goat tomme

United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.

Cheeses

Buttermilk blue affinée

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.

Sea fish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Shellfish and Seafood

Marinated scallops with lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Cheeses

Abbaye de Tamié

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.

Sheep and Goats

Leg of lamb with Sarlat style potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Pizza, Quiche, Tart and Pie

Maroilles cheese tart

Desserts

Rhubarb compote

Game birds

Roasted mallard with blackcurrant berry

Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple and cream pie surrounded by golden egg-washed shortcrust pastry, filled with a cream made of flour, egg yolks, milk, sugar, apple slices, and vanilla.

Sheep and Goats

Lamb in parchment

Sea fish

Roast turbot

Game birds

Grilled wood pigeon à la goutte de sang with porcini mushrooms

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Shellfish and Seafood

Braised scallops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Grilled poultry

Veal

Roasted rack of veal with porcini mushrooms

Pork

Tonkatsu

Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.