All dishes:

Sea fish

Marinated anchovies

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

John Dory and turbot with beurre blanc sauce

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

Sea fish

Grilled salmon with herbs

Poultry

Salmi of duck leg

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Sea fish

Grilled brill

Cheeses

Brabander

Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in wax.
Ripening : 6 to 9 months.

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Consommé and Soup

Pork goulash

Poultry

Chicken supreme with morels and vin jaune sauce

Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind wrapped in strips of spruce.

Appetizers

Fish fritters with tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Desserts

Caramel soufflé

Served hot.

Sea fish

Toro

Toro : tuna taken from the belly.

Shellfish and Seafood

Seared scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Pizza, Quiche, Tart and Pie

Salmon pie

Cheeses

Epoisses

France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.

Shellfish and Seafood

Seared bay scallop with spinach

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Cold starters

Turkey meatloaf

Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.

Shellfish and Seafood

Bordeaux style Bay scallop

Bordeaux : shallots, parsley and white wine.

Desserts

Apple tart with pastry cream

Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 to 6 months.
Gold label.