All dishes:

Game birds

Pheasant casserole

Salads

Squid salad

Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Desserts

Roasted pear with honey

Rabbit

Braised rabbit

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Yule log

Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Main meals

Baeckeoffe

France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Poultry

Grilled duck foie gras with morel mushrooms

Served hot.

Shellfish and Seafood

Vanilla poached prawns

Cheeses

L’Ami du Chambertin

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.

Desserts

Pumpkin tart

Offal and tripe

Flambéed veal kidney

Sheep and Goats

Lamb with mashed potato

Sea fish

Smoked herring and potato salad

Desserts

Red berry dessert

Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Chocolate soufflé with vanilla ice cream

Pizza, Quiche, Tart and Pie

Duck pie

Eggs

Black truffle omelette

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.