All dishes:

Poultry

Duck breast with cranberries

Mushrooms, Vegetables, Pasta and Rice

Blintz with smoked salmon

Main meals

Poutine

Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.

Shellfish and Seafood

Seared bay scallop with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Cheeses

Oma

United States. Vermont.
Semi-soft raw cow's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 2-3 months.

Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Fruits

Cherry

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

Shellfish and Seafood

Bay scallop in lemon butter sauce

Poultry

Roast duck with cherries

Poultry

Duck foie gras served warm with white grapes

Poultry

Roasted spring chicken with dauphine potatoes

Sheep and Goats

Rosemary lamb with ratatouille

Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage using the large intestine of the pig.
Served hot.

Game animals

Marinated venison with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Salads

Salade landaise

Mixed salad with asparagus, foie gras and gizzards duck, raw ham, smoked duck breast, corn, lettuce, pine nuts and tomatoes.

Shellfish and Seafood

Spiny lobster with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Poultry

Cold fried chicken with mayonnaise

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

Shellfish and Seafood

Oysters with shallots and vinegar

Appetizers

Stuffed olives

Pair according to the stuffing.

Desserts

Pomme d’amour

France.
Apple coated in a hard red caramel and held on the end of a stick.