All dishes:

Poultry

Stuffed goose neck with porcini mushrooms

Desserts

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Poultry

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Cold starters

Oyster tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sea fish

Sea bass fillets with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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

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.

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Desserts

Strawberry and raspberry Eton mess

Salads

Spiny lobster salad

Cheeses

Parmigiano Reggiano

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 12 months minimum.

Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Shellfish and Seafood

Stuffed spider crab

Prefer a pairing based on the stuffing.

Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Poultry

Chicken confit

Generally eaten hot.

Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts gratin

Sea fish

Smoked salmon

Sea fish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Shellfish and Seafood

Boudin of scallops