All dishes:

Sea fish

Grilled turbot

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.

Desserts

Blackberry meringue tart

Fruits

Apple

Desserts

Chocolate praline hazelnut mousse

Offal and tripe

Veal sweetbreads with mushrooms

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.

Sheep and Goats

Lamb confit

Poultry

Squab with porcini mushrooms

Salads

Carrot and orange salad

Ice cream and sorbets

Melon sorbet

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Sheep and Goats

Roasted lamb chops

Desserts

Hazelnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Beef

Chili con carne

Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Sheep and Goats

Milk fed lamb fillet with thymes

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Poultry

Chicken casserole

Sheep and Goats

Potato crusted saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Main meals

Chicken rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

Freshwater fish

Fried gudgeons