All dishes:

Sheep and Goats

Grilled mutton

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Cheeses

Wabash Cannonball

United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.

Shellfish and Seafood

Sautéed scallops with olive oil

Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Desserts

Caramelized apple tart

Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Shellfish and Seafood

Whelk tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Poultry

Chicken with zucchini

Cooked meats

Lonzu

France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.

Poultry

Spit-roasted squab

Desserts

Apple roses

Shellfish and Seafood

Langoustines with sweet wine

Appetizers

Aperitif

Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

Game animals

Hare à la royale with celery root mash

Desserts

Orange mousse

Cheeses

Twig farm washed rind wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.

Poultry

Chicken with porcini mushrooms

Cheeses

Havarti

Denmark.
Pressed and uncooked cheese made from cow's milk.

Poultry

Roasted duck with turnip confit

Desserts

Petit four sec

Cheeses

Danish blue

Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.