All dishes:

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Sauces

Mayonnaise

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

Pork

Welsh rarebit

United Kingdom. Wales.
Dish made with Cheddar, amber or brown beer on a slice of bread and ham, served with fries and salad.

Rabbit

Rabbit fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

Eggs

Poached eggs with black truffle

Desserts

Pineapple trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Sheep and Goats

Milk-fed lamb with herbes de Provence

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Roasted woodcock with Armagnac

Desserts

Pear tarte Tatin

Cheeses

Aisy cendré

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.

Poultry

Sautéed duck foie gras

Served hot.

Pork

Pork confit

Served hot or cold.

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Desserts

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Pizza, Quiche, Tart and Pie

Asparagus flan

Cheeses

Extra Mature Clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Shellfish and Seafood

Scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sauces

Anchovy toast

Desserts

Praline, chocolate and cinnamon tart