All dishes:

Game birds

Spit-roasted young partridge

Young Partridge : under 8 months old.

Veal

Veal tenderloin with mushrooms

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

Cheeses

Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.

Poultry

Chicken fricassee

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

Pizza, Quiche, Tart and Pie

Neapolitan pizza

Pizza made with garlic, basil, mozzarella di Bufala Campana, oregano, tomato, olive oil and sea salt.

Sea fish

Roasted red mullet

Sea fish

Sole with brown butter

Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.

Cheeses

Munster au cumin

Cold starters

Crab mayonnaise

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

Pork

Roasted knuckle of pork

Sheep and Goats

Seven hour shoulder of lamb

Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious

Cheeses

Triple Play Extra Innings

United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk without rind.
Ripening : over a year.

Desserts

Pineapple gratin with honey

Pizza, Quiche, Tart and Pie

Mushroom pie

Desserts

Passion fruit pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Pork

Pork confit with garden salad

Served cold.

Beef

Orange beef

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Main meals

Fish and couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

Main meals

Chicken gumbo

United States. Louisiana.
Gumbo : vegetable stew (celery, onion, pepper) with a thick and very fragrant broth to which seafood (usually crab, shrimp or lobster) or meat (quail, duck, chicken and smoked meat : andouille, ham, sausage) is added at the end of cooking.
Usually served with rice.

Cheeses

Epoisses

France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.

Cheeses

Clonmore

Ireland. Cork.
Pasteurized goat's milk hard cheese wrapped in orange wax.

Warm starters

Comté cheese soufflé

Served hot.

Cooked meats

Mountain ham

Veal

Calf’s head with vinaigrette