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Meal families
Desserts and Sweet Courses
Rose des sables with chocolate milk
Rose des sables : cornflakes covered in chocolate.
Feathered game
Roast quail with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Desserts and Sweet Courses
Fruit bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
Cheeses
Fleur d’Audresselles
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.
Salads
Neapolitan style pasta salad
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.
Main courses
Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
Cheeses
Brie de Nangis
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Desserts and Sweet Courses
Bugnes lyonnaises
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.
Pork
Pork chop with charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
Desserts and Sweet Courses
Pineapple trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
Cold starters
Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
Main courses
Ravioles du Dauphiné in black truffle broth
Dauphiné raviole : filled pasta (cottage cheese and parsley).