All dishes:

Shellfish and Seafood

Squid skewers and leek fondue

Sea fish

Grilled sea bass fillets with almonds

Cheeses

Grayson

United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.

Desserts

Caramelized apricots with bitter almond coulis

Desserts

Peach bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Desserts

Red velvet cake

United States.
Layered red chocolate cake covered with cream cheese or roux frosting.
Traditionally served at Christmas or Valentine's Day.

Desserts

Raspberry meringue tart

Main meals

Cod rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Desserts

Strawberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.

Poultry

Duck breast with pears

Poultry

Chicken supreme with goat cheese

Poultry supreme : all the white meat from the breast and wings of poultry.

Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

Veal

Sauteed veal with fennel

Cooked meats

Lorraine paté with garden salad

France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.

Sea fish

Sea bream in parchment with fennel

Sheep and Goats

Roasted rack of lamb with garlic and thyme

Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

Sea fish

Catalan anchovies

Veal

Veal escalope with morel mushrooms

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Rabbit

Saddle of rabbit with tarragon