All dishes:

Cheeses

Vieux Lille

France. Nord. Pas de Calais.
Soft, cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.

Offal and tripe

Veal kidneys with chanterelle

Game animals

Roast venison

Sauces

Crayfish butter

Butter with crayfish.

Poultry

Young guinea fowl with Armagnac

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.

Main meals

Lamb tajine with apricots

Shellfish and Seafood

Oysters gratin with Comté

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Sea fish

Roasted monkfish with bacon

Shellfish and Seafood

Razor shell with lemon

Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 9 to 12 weeks.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish consisting of long pasta mixed with butter and parmesan cheese.

Desserts

Peach zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Cheeses

Bay blue

United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.

Desserts

Baked apples

Desserts

Apricot financier

Cheeses

Quicke’s Extra Mature

United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in muslin cloth.
Ripening : 18 months.

Poultry

Spit-roasted Challans duck

Cooked meats

Andouillette of Troyes

Cold starters

Tomatoes stuffed with eggplant caviar

Desserts

Oeufs au lait and strawberry

Boiled milk poured over eggs beaten in omelette and baked.

Sea fish

Grilled sea bass with anise

Cold starters

Chicken aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.