All dishes:

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Shellfish and Seafood

Arcachon oysters

Beef

Grilled beef with herbs

Desserts

Rice pudding with dried fruit

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with porcini mushrooms

Cooked meats

Game pâté

Served cold or at room temperature.

Desserts

Chocolate and candied orange peel fruitcake

Cheeses

Warm Crottin de Chavignol toast

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Cheeses

Saint-Honoré

Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Cheeses

Tête de moine Classic

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

Main meals

Lamb curry

Game animals

Sautéed bison steak

Game birds

Wood pigeon breast with porcini mushrooms

Warm starters

Black truffle raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Hazelnut cookie

Salads

Cervelat salad

France. Grand Est. Alsace.
Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.
Can be served with steamed potatoes and hard-boiled eggs.

Poultry

Duck breast with morello cherry

Sea fish

Sardine toast

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Boudin of bay scallops