All dishes:

Ice cream and sorbets

Apricot sorbet

Cheeses

Roquefort

France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.

Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Desserts

Blackberry tart

Desserts

Frangipane

Almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.

Beef

Sautéed rump steak and herbs butter

Beef

Grisons dried beef

Switzerland. Graubünden.
Salted beef with spices and herbs before air-dried.

Cheeses

Plaisir au Chablis

France. Burgundy.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Condiments

Baked garlic

Poultry

Chicken supreme with morels

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

Pizza, Quiche, Tart and Pie

Meatball stew

Canada. Quebec.
Meatballs (beef,pork) and spices (cinnamon, cloves, nutmeg) served in a simmered and reduced sauce.

Cheeses

Brillat-Savarin with black truffle

Game animals

Roast saddle of hare with mushrooms

Sheep and Goats

Roasted leg of lamb with flageolets beans

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Main meals

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).

Desserts

Hazelnut cake

Poultry

Salmi of duck leg

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Veal

Roman-style saltimbocca

Saltimbocca : thin slice of veal escalope, slice of Proscitto and sage leaf held by a toothpick and cooked in butter with the addition of white wine in the end.

Desserts

Chocolate and raspberry fondant

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Appetizers

Radish and herb butter

Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

Desserts

Pineapple flan

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.