All dishes:

Shellfish and Seafood

Poached scallops

Sea fish

Roast red mullet

Poultry

Chicken fricassee with mushrooms

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Others

Caviar and potatoes

Desserts

Chocolate and raspberry meringue tart

Desserts

Mirabelle meringue tart

Sea fish

Grilled sea bass with anise and lemon

Desserts

Quince meringue tart

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Apricot and rhubarb tart

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Game birds

Wood pigeon salmis

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

Appetizers

Stuffed piquillo peppers with cod

Poultry

Roast guinea fowl

Main meals

Chicken tajine with apricot

Tajine : stew of vegetables, fish or meat.

Sea fish

Sea bream with meunière sauce

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

Sea fish

Roast John Dory

Poultry

Chicken supreme with cream sauce

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

Cheeses

Brabander

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.

Pork

Currywurst

Germany. Berlin.
Pork sausage cut into small pieces and seasoned with curry ketchup.
Served in a small roll (Brötchen) or with french fries.

Eggs

Black truffle omelette

Pork

Pork roast.

Served hot.

Cheeses

Rupert

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.