All dishes:

Game animals

Bordeaux style wild boar

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

Sheep and Goats

Grilled lamb with semolina

Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Eggs

Scrambled eggs with salmon

Desserts

Black plum tart

Desserts

Fruit zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Game animals

Wild boar stew

Desserts

Exotic fruit meringue tart

Desserts

Almond miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Game animals

Roasted venison with black truffle

Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Poultry

Turkey with chestnut

Desserts

Candied rhubarb and strawberry

Beef

Oxtail with lentils

Cheeses

Shepherd’s delight

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

Cheeses

Great hill blue

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

Veal

Grilled veal

Salads

Smoked duck breast salad

Game birds

Roast quail with white grapes

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Desserts

Strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Desserts

Milk chocolate with caramel

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.