All dishes:

Poultry

Sautéed duck foie gras with fresh figs

Served hot.

Sea fish

Roasted sea bass filets with herbs

Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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.

Poultry

Roasted squab and gingerbread

Sea fish

Avocado with smoked salmon

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

Sauces

Brown sauce

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.

Poultry

Bresse chicken with morels

Mushrooms, Vegetables, Pasta and Rice

Seafood linguine

Pizza, Quiche, Tart and Pie

Vegetable tart

Cheeses

Queso de Mahón-Menorca tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Lobster carpaccio with vanilla

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

Desserts

Strawberry tiramisu

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Shellfish and Seafood

Baked oysters with horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Desserts

Mango vacherin

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

Poultry

Squab with porcini mushrooms and olives

Consommé and Soup

Fish a la nage with saffron

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