All dishes:

Poultry

Pigeon and mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Atascaburras

Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.

Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.

Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.

Desserts

Bitter chocolate tart with vanilla ice cream

Beef

Rib steak with potatoes and thyme

Rib steak : rib of beef with bone attached.

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Cheeses

Ossau-Iraty and black cherries jam

Main meals

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

Sheep and Goats

Saddle of lamb with garlic cream

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.

Appetizers

Duck foie gras toast

Cheeses

Vendôme cendré

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.

Shellfish and Seafood

Scallops with spices

Sheep and Goats

Grilled lamb with thyme

Cheeses

Bethmale

France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Others

Sterlet caviar

Russian caviar.

Cheeses

Nancy’s Hudson valley camembert

United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Salads

Crunchy asparagus salad