All dishes:

Desserts

Cherries flambéed with kirsch

Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.

Poultry

Roasted duck breast with porcini

Poultry

Chicken cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.

Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened raw cow's milk cheese with a washed rind with white wine.

Poultry

Squab in puff pastry with duck foie gras

Shellfish and Seafood

Shellfish gratin

Fruits

Brasucado

France. Cevennes.
Cooking chestnuts over a wood fire in a large frying pan.

Sea fish

Grilled sea bream with citrus fruits

Pork

Pork filet mignon with black pepper

Others

Smørrebrød

Denmark.
Slice of rye bread buttered topped with one or more products (sausages, condiments, cheese, fish ...).

Consommé and Soup

Tom yum soup

Laos. Thailand.
Thai salad containing different spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, peppers, fish sauce in the form of a soup.

Shellfish and Seafood

Bay scallop with garlic butter

Garlic butter : butter with garlic.

Sea fish

Golden sea bream with beurre blanc sauce

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

Ice cream and sorbets

Red fruit sorbet

Sea fish

John Dory fillets with cream

Shellfish and Seafood

Lobster with linden butter

Linden butter sauce : creamy lime blossom infusion mixed with butter.

Cheeses

Livarot

France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.

Mushrooms, Vegetables, Pasta and Rice

French fries

Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

Game birds

Papillot of young partridge

Young Partridge : under 8 months old.

Warm starters

Quenelles

Plain quenelle : semolina or flour with butter, eggs, milk and/or water and seasoning.

Shellfish and Seafood

Tellines mariniere with thyme

Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Sea fish

Grilled red mullet