All dishes:

Salads

Rice and crab salad

Cheeses

Trappe de Timadeuc

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Warm starters

Langoustine raviole with saffron

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Appetizers

Origano breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Main meals

Mique lotoise

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

Cheeses

Rogue river blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.

Sea fish

Raw salmon with citrus

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Shellfish and Seafood

Sautéed prawns

Shellfish and Seafood

Grilled scallops

Desserts

Florentins

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.

Sauces

Lobster butter

Lobster butter : lobster meat with butter.

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.

Desserts

Butter and sugar crêpe

Shellfish and Seafood

Lobster with linden butter

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Beef

Beef tenderloin with black truffles en croûte

Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

Sheep and Goats

Lamb with herbs

Cold starters

Sardine paté

Served cold.

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.