All dishes:

Cheeses

L’Amuse Signature Gouda

Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.

Appetizers

Goat cheese fritters

Cooked meats

Duck terrine

Served cold or at room temperature.

Fruits

Nectarine

Desserts

Blueberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Pizza, Quiche, Tart and Pie

Chicken and button mushroom pie

Others

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Cooked meats

Country style terrine and onion confit

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Sea fish

Sea bream with white wine

Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

Poultry

Poultry with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Warm starters

Pineapple and goat cheese in parchment

Desserts

Candied chestnuts

Game birds

Skylark skewers

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Minced beef or pork hash.

Salads

Squid salad

Cold starters

Crab mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Pineapple and quince meringue tart

Sauces

Paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Veal

Roman-style saltimbocca

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.

Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.