All dishes:

Desserts

Fruit zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Sea fish

Grilled sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Poultry

Roast guinea fowl

Desserts

Passion fruit soufflé

Cheeses

La Bouille

France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.

Shellfish and Seafood

Oysters with sea jelly

Game animals

Venison with cranberries

Desserts

Apricot marquise

Frozen apricot dessert.

Cheeses

Brabander

Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in wax.
Ripening : 6 to 9 months.

Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.

Salads

Wild mushroom salad

Appetizers

Parma ham bruschetta

Beef

Beef tournedos with green peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.

Desserts

Fruitcake

Game birds

Roast partridge

Desserts

Chocolate mousse with orange peel

Freshwater fish

Fish quenelles with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Sea fish

Turbot fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Offal and tripe

Veal sweetbreads cassolette with mustard

Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.

Others

Yakitori

Skewers with beef, mushrooms, quail wings and eggs, pork with cheese, chicken, etc, served with salt or teriyaki sauce.