All dishes:

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Beef

Grilled beef over vine shoots

Desserts

Goat cheese and raspberry trifle

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Freshwater fish

Pike quenelles

Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Sea fish

Sautéed sole fillets

Desserts

Strawberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Cheeses

Thomasville tomme

United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.

Game animals

Grilled venison fillet

Desserts

Caramel yule log

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with tuna

Cheeses

Great hill blue

United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.

Desserts

Strawberry yogurt ice cream

Main meals

Sea pot-au-feu

Shellfish and Seafood

Razor shell a la plancha with herbs

Main meals

Duck pot-au-feu

Poultry

Chicken skewers

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Offal and tripe

Sautéed offal

Shellfish and Seafood

Warm oysters with leek fondue