All dishes:

Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

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

Roast duck leg

Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Mushrooms, Vegetables, Pasta and Rice

Salmon lasagna

Main courses

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

Seafish

Catalan anchovies

Anchovy fillets with red peppers, drizzled with olive oil, garlic, lemon juice, and parsley.

Poultry

Pigeon with black truffle

Pork

Sautéed Toulouse sausage

Desserts and Sweet Courses

Black fruit meringue tart

Shellfish and Seafood

Flat oysters

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Cured Meats

Jambon cru du Morvan

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

Desserts and Sweet Courses

Exotic fruit yule log

Beef

Beef fillet with duck foie gras and porcini

Seafish

Grilled sardines

Main courses

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Desserts and Sweet Courses

Candied orange crema catalana

Desserts and Sweet Courses

Fig upside-down cake

Pizza, Quiche, Tart, Pie

Salmon pie

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Shellfish and Seafood

Sautéed bay scallops

Pork

Black pudding with apples and potatoes