All dishes:

Beef

Bordeaux style grilled entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Veal

Roast milk-fed veal with Saint George’s mushrooms

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm salad

Appetizers

Profiteroles with fresh goat cheese

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

Desserts

Pineapple with kirsch sirup

Cheeses

Marieke aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.

Shellfish and Seafood

Seafood soufflé

Served hot.

Sea fish

Coulibiac

Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.

Appetizers

Goat cheese and tomato toast

Sea fish

Grilled salmon with herbs

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Pigeon with lingonberries

Sea fish

Salmon in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sea fish

Tilapia ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

Game animals

Venison stew with potatoes

Beef

Pastel de papa

Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

Beef

Roast beef with peppercorn sauce

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

Beef

Gardiane de taureau

Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.

Mushrooms, Vegetables, Pasta and Rice

Endive gratin