All dishes:

Desserts

Sugar pie

Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).

Shellfish and Seafood

Scallops and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Shellfish and Seafood

Bay scallops with herbs

Desserts

Pineapple surprise

Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.

Cooked meats

Rillettes du Mans

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Shellfish and Seafood

Spider crab and pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Cheeses

Smažený hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.

Sea fish

Monkfish skewers with diced bacon

Shellfish and Seafood

Grilled lobster

Desserts

Praline bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

Poultry

Roasted capon with chestnuts

Game animals

Jugged young wild boar

Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Offal and tripe

Lamb kidneys with mushrooms

Desserts

Bitter chocolate mousse with Armagnac

Cheeses

Aged cheese

Salads

Walnut salad

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Raw salmon

Appetizers

Blue cheese toast

Cheeses

Brabander

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.