All dishes:

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Sea fish

Grilled sea bass with herbs

Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.

Cheeses

Brie de Meaux stuffed with pistachios

Pork

Rethel boudin blanc

France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.

Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Game birds

Roasted pheasant with porcini mushrooms

Shellfish and Seafood

Crab claws with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Pizza, Quiche, Tart and Pie

Seafood pie

Desserts

Apple and hazelnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Peaches in syrup

Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Cooked meats

Roasted andouille de Guéméné with apple compote and white wine sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

Desserts

Exotic fruit yule log

Cheeses

Dirt lover

United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.

Pizza, Quiche, Tart and Pie

Salmon pie

Poultry

Supreme of guinea-fowl with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Beef

Grilled hanger steak with french fries

Cold starters

Sainte-Maure goat cheese and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cooked meats

Duck paté with duck foie gras

Served cold or at room temperature.

Salads

Bay scallop salad with vinegar

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Warm starters

Cumin puff pastry