All dishes:

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

Desserts

Pear, apple and almond 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.

Cold starters

Salmon mousse

Cheeses

Mature Edam

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

Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

Poultry

Roast poussin

Desserts

Peach cobbler

United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.

Warm starters

Sautéed duck foie gras escalope with black truffle

Poultry

Cold confit of goose

Desserts

Pear flan

Warm starters

Langoustine raviole with saffron

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Eggs

Scrambled eggs

Shellfish and Seafood

Bay scallops gratin with saffron

Game animals

Venison stew

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

Cheeses

Big woods blue

United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Orange tart

Cold starters

Blinis with taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

Shellfish and Seafood

Crab claws with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Appetizers

Smoked salmon toast with a drizzle of lemon juice

Desserts

Roasted apricots with lavender ice cream