All dishes:

Poultry

Roasted squab with black truffle

Desserts

Vanilla mille-feuille

Freshwater fish

Smoked sturgeon

Offal and tripe

Veal sweetbread mille-feuille with morels

Shellfish and Seafood

Scallop tartar with citrus

Desserts

Pineapple gratin with honey

Sheep and Goats

Leg of lamb with flageolets beans

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Cheeses

Lincoln log

United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Poultry

Duck breast Rossini

Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.

Desserts

Cherries flambéed with kirsch

Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.

Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.
Pasta with bolognese sauce.

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Cheeses

Great hill blue

United States. Massachusetts.
Raw cow's milk rindless blue cheese.
Ripening : 2 months.

Cheeses

Ocooch Mountain

United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.

Poultry

Roasted chicken with gravy

Gravy : sauce made from the juices that run naturally during cooking with wheat flour or cornstarch.

Game birds

Pheasant with sauerkraut

Desserts

Amandine tart

Tart with almond cream.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Veal

Piccata milanese

Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.

Sheep and Goats

Noisette of lamb with sweet spices

Noisette : small round piece of lean meat.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Shellfish and Seafood

Grilled spiny lobster

Poultry

Roast duck with black olives

Sea fish

Baked sea bream with spices

Poultry

Duck a l’orange

A l'orange: sauce with orange juice, duck liver and orange liqueur.