All dishes:

Desserts

Rhubarb tart

Desserts

Four quarters apple cake

Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Mushrooms, Vegetables, Pasta and Rice

Clam risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Basque sheep’s milk cheese

Shellfish and Seafood

Lobster stew with white wine

Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

Desserts

Yule log

Sheep and Goats

Roasted rack of lamb with garlic and thyme

Appetizers

Goat cheese bites

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cheeses

Fresh goat cheese with olive oil

Freshwater fish

Pike-perch with fennel

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.

Pizza, Quiche, Tart and Pie

Chicken and button mushroom pie

Cheeses

Hopelessly Bleu

United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.

Rabbit

Rabbit with thyme

Beef

Grilled beef filet mignon

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Desserts

Fresh fruit soup

(pineapple and peach)

Salads

Sea salad

Desserts

White chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.