All dishes:

Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Desserts

Pear and almond tart

Pork

Pork filet mignon with apples

Poultry

Chicken with 40 cloves of garlic

Desserts

Strawberries and cream

Sea fish

Sole fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Sea fish

Grilled salmon

Eggs

Cheese omelette

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Desserts

Vatrushka with raisins

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Freshwater fish

Roasted pike-perch fillets

Sheep and Goats

Grilled lamb chops with thyme

Pizza, Quiche, Tart and Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.

Poultry

Goose foie gras

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Macaroni bolognese

Freshwater fish

Grilled eel

Others

Caviar and crab meat

Condiments

Thyme

Veal

Cushion of veal with chanterelle

Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

Poultry

Roast chicken

Desserts

Chocolate and orange trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Desserts

Savarin with red berries

Savarin : kind of rum baba without raisins.