All dishes:

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Game animals

Wild boar stew with fresh pasta

Desserts

Pineapple with whipped cream

Chantilly cream : whipped cream with sugar.

Sheep and Goats

Milk-fed lamb with herbes de Provence

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Pizza, Quiche, Tart and Pie

Mushroom pie

Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Appetizers

Vegetable fritters

Sea fish

Sautéed darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Sea fish

Sea bass with coconut milk

Beef

Bœuf à la mode en gelee

Cheeses

Cashel blue

Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.

Shellfish and Seafood

Oysters with lemon granita

Desserts

Coffee charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Main meals

Potjevleesch

France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

Cheeses

Abbaye de Tamié

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.

Main meals

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

Consommé and Soup

Watermelon gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

Salads

Smoked salmon and spinach salad

Poultry

Duck breast with peaches

Desserts

Chocolate yule log with pistachio cream

Game animals

Jugged hare

Sea fish

Sea bream in parchment