All dishes:

Cheeses

Comté fruité

France. Franche-Comté.
Hard cow's milk cheese.

Cooked meats

Dry cured sausage

Game animals

Wild boar stew

Desserts

Strawberry and raspberry Eton mess

Desserts

Almond pie

Beef

Oxtail with carrots

Sea fish

Sea bream tartar

Desserts

Brussels waffle

Rectangular waffle prepared with an egg-white or ale yeast dusted with confectioner's sugar and served hot.
Might be topped with whipped cream, soft fruit or chocolate spread.

Desserts

Mango tart

Eggs

Soufflé omelette with Roquefort cheese

Desserts

Molten bitter chocolate cake

Main meals

Beef cheek hachis parmentier with black truffle

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Cooked meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Rabbit

Rabbit with thyme

Desserts

Black and red fruits pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Shellfish and Seafood

Lobster stew turban and spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

Cheeses

Tomme de Trappe Echourgnac affiné au vin de noix

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft goat's milk cheese with a natural rind.

Cheeses

Gubbeen Extra Matured

Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.
Ripening : 2 months.

Desserts

Spiced cherry soup with calisson ice cream

Sheep and Goats

Provencal mutton daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Cold starters

Tuna tataki

Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).