All dishes:

Beef

Beef cheek daube with red wine and braised endives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Bugnes lyonnaises

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.

Game birds

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Ice cream and sorbets

Fruit sorbet

Poultry

Smoked duck breast

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

Desserts

Crème brûlée with black and red fruits

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Shellfish and Seafood

Scallops steamed with seaweed

Desserts

Apple meringue tart

Poultry

Galette with chicken

Galette : savory crepe.

Sea fish

Salmon carpaccio with herbs

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

Game animals

Roasted venison with sauce poivrade

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Freshwater fish

Fish quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.

Sheep and Goats

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Cheeses

Blue Stilton

United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.

Desserts

Damson tart

Poultry

Roasted duck with turnip confit

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Cheeses

Cabricharme

Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.

Pork

Black pudding with apples