All dishes:

Game birds

Mallard with blackcurrant berry

Appetizers

Casse-museau

France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.

Desserts

Red fruits mille-feuille

Sheep and Goats

Roast saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sea fish

Steamed salmon

Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 18 to 24 months.

Sea fish

Grilled red mullet with tapenade

Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.

Eggs

Scrambled eggs with black truffle

Cheeses

Mont Saint-Francis

United States. Indiana.
Raw goat's milk semi-hard cheese with a yellow washed rind.

Pork

Pig’s trotter with white bean and black truffle

Shellfish and Seafood

Salpicon of seafood

Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.

Poultry

Duck breast with mushrooms

Cooked meats

Jambon d’Auvergne

Cooked meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.

Poultry

Duck breast with Fougerolles griottines

Griottines : cherries macerated in kirsch liqueur.

Shellfish and Seafood

Spiny lobster Thermidor medallion

Spiny Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.

Pizza, Quiche, Tart and Pie

Pizza pescatore

Pizza prepared with mussels and squid.

Cheeses

Patachouffe

Belgium.
Semi-soft cow's milk cheese with a beer-washed rind.

Shellfish and Seafood

Shrimp gratin

Poultry

Duck leg with chanterelle

Cheeses

Kunik

United States. New York.
Triple cream pasteurized goat's and cow’s milk cheese with a white mould rind.

Beef

Beef tenderloin with bone marrow

Cooked meats

Goose paté with goose foie gras and black truffle

Veal

Veal quenelles