All dishes:

Shellfish and Seafood

Stewed squid with tomato

Poultry

Braised duck with turnips

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sauces

Peppercorn sauce

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

Cheeses

Crater Lake Blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

Consommé and Soup

Fish soup

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Poultry

Stuffed pigeon with duck foie gras

Poultry

Squab with morels

Shellfish and Seafood

Bouzigues oysters

Condiments

Dill

Main meals

Young wild boar daube

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

Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.

Sea fish

Monkfish tail with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Grilled salmon

Cheeses

Bocconcino

Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Desserts

Raspberry trifle

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

Desserts

Apricot and almond pastilla

Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.

Sea fish

Stockfish

Cod salted then air-dried.

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Beef

Roast striploin

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.