All dishes:

Offal and tripe

Roasted veal sweetbreads with mushrooms

Desserts

Strawberries and wine

Sheep and Goats

Lamb with eggplant

Warm starters

Pear and Roquefort cheese tart

Veal

Veal fillet with chanterelles

Desserts

Almond pistachio baklava

Cheeses

Grana Padano oltre 16 mesi

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.

Cheeses

Mature Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.

Sheep and Goats

Lamb irish stew

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

Poultry

Fresh goose foie gras

Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

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

Condiments

Saffron

Shellfish and Seafood

Cockles with limon

Game animals

Hare salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Game birds

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Desserts

Caramel fondant

Poultry

Roasted poultry with red berry sauce

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

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

Desserts

Tropézienne

France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.

Pizza, Quiche, Tart and Pie

Roquefort cheese pie

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.