All dishes:

Cheeses

Mascarpone

Italy. Lombardy. Lodi.
Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Desserts

Vanilla éclair

Poultry

Poached chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Shellfish and Seafood

Crayfish gratin

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Pizza, Quiche, Tart and Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

Shellfish and Seafood

Shrimp nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Desserts

Strawberry Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Tart with candied citrus fruits

Desserts

White chocolate and citrus fruit mousse

Pizza, Quiche, Tart and Pie

Seafood quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Desserts

Strawberry soup

Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

Desserts

Red berry tart

Desserts

Cherries flambéed in kirsch

Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.

Poultry

Roasted squab and gingerbread

Veal

Veal quenelles

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Warm starters

White truffle raviole

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