All dishes:

Sheep and Goats

Crown of lamb cutlets

Cheeses

Raw mozzarella

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sauces

Beurre blanc sauce

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

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Appetizers

Blue cheese and pear toast

Desserts

Chestnut mousse

Desserts

Coffee and chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Desserts

Pecan pie

Dish usually served with whipped cream.

Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

Salads

Caprese salad skewers

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms

Sheep and Goats

Roasted lamb fillet

Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.
Pasta with bolognese sauce.

Shellfish and Seafood

Clams au gratin

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

Poultry

Chicken fricassee with mushrooms

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Poultry

Duck breast with roasted figs

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Game birds

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Beef

Sautéed rump steak and herbs butter

Desserts

Cinnamon brownie

Eggs

Eggs mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.