All dishes:

Furred game

Venison stew with Burgundy wine

Shellfish and Seafood

Grilled squids with olive oil and sea salt

Desserts and Sweet Courses

Roasted pineapple with caramel and vanilla ice cream

Poultry

Roast squab

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Appetizers and Amuse-bouches

Warm goat cheese toast

Desserts and Sweet Courses

Orangettes

Candied orange peel coated in dark chocolate.

Seafish

Sea bream fillets in parchment

Shellfish and Seafood

Scallops and persillade sauce

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

Pizza, Quiche, Tart, Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

Poultry

Roasted duck with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Hot Starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Feathered game

Woodstock of salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts and Sweet Courses

Apple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Seafish

Sea bass in parchment

Mushrooms, Vegetables, Pasta and Rice

Pimientos de Padrón

Cured 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.

Salads

Duck gizzard salad with raspberry vinegar

Cured Meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Seafish

Halibut crudo

Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

Desserts and Sweet Courses

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

Furred game

Roasted venison with sauce

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.