All dishes:

Ice cream and sorbets

Apricot ice cream

Appetizers

Tapenade toast

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Warm starters

Fish gratin in scallop shells

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

Poultry

Roasted spring chicken

Shellfish and Seafood

Langoustine and bay scallop skewers

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Main meals

Flemish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Sea fish

Sole fillets with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cold starters

Bacon cake

Desserts

Rum baba with vanilla custard

Shellfish and Seafood

Bay scallops with butter

Salads

Crab and shrimp salad

Main meals

Chinese hot pot

Stew made with ingredients placed in a pot and cooked at the table.
Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…

Cheeses

Serra da Estrela curado

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

Cold starters

Crab pâté

Served cold.

Desserts

Chestnut cream crêpe

Consommé and Soup

Pork goulash

Desserts

Fruit fritters

Sea fish

Sea bass fillets

Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.