All dishes:

Sea fish

Coulibiac

Russian speciality.
Puff pastry filled filled with salmon and sea bass mixed with mushroom, hard-boiled egg, onion and dill.

Poultry

Chicken with 40 cloves of garlic

Desserts

Pineapple sable

Sheep and Goats

Roasted rack of lamb with garlic and thyme

Mushrooms, Vegetables, Pasta and Rice

Potato cake with black truffle

Desserts

Fontainebleau Strawberry

Pork

Diots with cabbage

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

Cheeses

Abbaye de Tamié

France. Savoie.
Semi-hard cow's milk cheese.

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Semi-hard cow's milk cheese.

Veal

Veal shank with vegetables

Desserts

Strawberry vacherin

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Poultry

Duck breast with roasted figs

Others

Frog legs persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

Desserts

Red fruit tart

Shellfish and Seafood

Scallops fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Cheeses

Tilsit

Germany.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : at least 2 months.

Beef

Chateaubriand

Piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Salads

Smoked salmon and avocado salad

Sea fish

Goujonnettes of sole with Nantua sauce

Goujonnette : small fish fillet cut on the bias.

Poultry

Duck breast with red fruits

Sea fish

Sea bass with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Cheeses

Mature Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 9 to 12 months.

Desserts

Honey soufflé

Served hot.