All dishes:

Desserts

Pear cake

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Mushrooms, Vegetables, Pasta and Rice

Pasta with cockles

Desserts

Black forest cake

Germany.
Traditional German cake (Schwarzwälder Kirschtorte) made of several layers of cocoa sponge cake, flavored with kirsch, filled with cherries in syrup and whipped cream, all covered with whipped cream and chocolate shavings.

Others

Salmon guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Ice cream and sorbets

Mandarin and passion fruit trifle

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

Game animals

Roast saddle of hare

Salads

Grapefruit salade

Grapefruit salad with shrimp, lettuce, smoked salmon…

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Poultry

Duck manchon confit with red pepper

Sauces

Peppercorn sauce

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

Desserts

Praline succès cake

Macaron filled with praline cream.

Desserts

Chocolate and raspberry tart

Game birds

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Poultry

Roasted duck with bordelaise sauce

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

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Pork

Crispy pork trotters

Shellfish and Seafood

Provençal Bay scallops

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

Desserts

Sugar crepe

Poultry

Duck manchon confit with porcini mushrooms

Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

Freshwater fish

Roasted eel