All dishes:

Desserts

Molten bitter chocolate coulant

Salads

Tuna and tomato salad with onion

Cheeses

L’Ami du Chambertin

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

Warm starters

Cheese puff pastry

Eggs

Oeufs en meurette

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

Desserts

Crème brûlée flavored with walnut

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Poultry

Smoked duck breast

Shellfish and Seafood

Boudin of bay scallops

Poultry

Duck a l’orange with spices

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Sheep and Goats

Roast lamb with savory

Pizza, Quiche, Tart and Pie

Tourtière du lac Saint-Jean

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

Cheeses

Bayley hazen blue

United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.

Cooked meats

Suckling pig in jelly

Salads

Smoked salmon and avocado salad

Veal

Veal chop with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

Eggs

Meurette sauce

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

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cheeses

Serra da Estrela curado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.

Desserts

Apricot ramekin

Shellfish and Seafood

Bay scallops with herbs

Pork

Pork cushion with prunes