All dishes:

Cold starters

Sautéed goose foie gras escalope with figs

Game birds

Roast woodcock

Desserts

Apricot marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Pork

Spare-ribs

Desserts

Pear marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Poultry

Roasted squab wings

Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Salads

Lentil salad

Desserts

Strawberry and raspberry Eton mess

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Poultry

Roasted squab with black truffle

Desserts

Pretzel

Knot-shaped bread or brioche covered with coarse salt.

Game animals

Doe fillet with lingonberries

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Cheeses

Sofia

United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.

Desserts

Pineapple and coconut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Poultry

Poultry with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Pork

Jambonneau confit

Jambonneau : small ham or boneless shank.

Desserts

Cherry and cocoa clafoutis

Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.