All dishes:

Cheeses

Sapore del piave

Italy. Veneto. Oderzo.
Hard pasteurized cow's milk cheese with natural rind.
Ripening : over 12 months.

Others

Frog legs with white wine

Sheep and Goats

Saddle of lamb with boulangere potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : baked potatoes with onions in broth.

Sauces

Sweet and sour sauce

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Veal

Cushion of veal with mushrooms

Warm starters

Pan fried duck foie gras escalope

Shellfish and Seafood

Vanilla poached prawns

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Sea fish

Marinated salmon in lemon

Shellfish and Seafood

Seared scallops with olive oil

Desserts

Strawberries Cardinal

Strawberries covered with crushed raspberries and flaked almonds, flavored with a liqueur (usually kirsch).

Cooked meats

Poultry paté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Veal

Veal chop with tarragon

Cheeses

Dante

United States. Wisconsin.
Soft-ripened pasteurized sheep's milk with a natural rind.
Ripening : 6 months minimum.

Poultry

Chicken supreme with black truffle

Supreme : boneless chicken breast with the flesh from the wings.

Sea fish

Sea Bream carpaccio with citrus fruits

Carpaccio : very thin slices with a dash of lemon and olive oil.

Desserts

Plum turnover

Poultry

Duck breast with mushrooms

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, placed on a sheet of unleavened bread.
One of the 13 traditional Provençal Christmas desserts.

Poultry

Chicken with mushrooms

Game birds

Roast quails stuffed with mushrooms

Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.

Sea fish

Bourride agathoise

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.