All dishes:

Pork

Pork filet mignon with prunes

Offal and tripe

Bordeaux style calf liver

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Veal

Roast milk-fed veal

Milk-fed veal : calf of less than 20 weeks milk-fed only.

Cheeses

Young Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 6 weeks.

Cheeses

Rigotte de Condrieu

France. Rhône-Alpes. Loire.
Soft-ripened raw goat's milk cheese with natural rind annatto colored.

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : meat joint from below the knee.

Cheeses

Etxegarai

Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 3 months minimum.

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Sea fish

Salmon tartar with herbs

Desserts

Chocolate truffle

Sea fish

Grilled turbot with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Desserts

Pineapple and coconut crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Cheeses

Gaperon

France. Auvergne.
Pasteurized or unpasteurised soft-ripened cow's milk cheese with rind and flavored with cracked peppercorns and garlic.
Ancestor of Boursin cheese.

Desserts

Brownie

Pizza, Quiche, Tart and Pie

Mushroom pizza

Cheeses

Boursin

France.
Pasteurized cow's milk cheese similar to cream cheese with garlic and herbs.

Cheeses

Queso de Mahón-Menorca artesano

Spain. Balearic Islands. Minorca.
Semi-hard cheese from raw cow's milk.

Cheeses

Stichelton

United Kingdom. Nottinghamshire.
Blue unpasteurised cow's milk cheese.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Sea fish

Pan seared sea bass steak

Sea fish

Grilled red mullet with herbs

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).

Sea fish

Sea bass with coconut milk

Shellfish and Seafood

Scallop carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.