All dishes:

Poultry

Duck foie gras with Port wine

Served cold.

Poultry

Duck a l’orange with celery purée

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

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Cheeses

Ardrahan

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.

Cooked meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

Shellfish and Seafood

Scallops and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Freshwater fish

Dill marinated trout

Sheep and Goats

Lamb with spicy fennel shoots

Mushrooms, Vegetables, Pasta and Rice

Eggplant gratin

Beef

Provençal-style beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Pineapple and quince meringue tart

Shellfish and Seafood

Steamed scallops

Desserts

Pineapple upside-down cake

Cheeses

Cabot Clothbound Cheddar

United States. Vermont.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 9 to 14 months.

Veal

Veal medallion with porcini mushrooms and potatoes

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Warm starters

Gruyère cheese soufflé

Served hot.

Cheeses

Saint-Jorge Picante

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 9 months.

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.