All dishes:

Cheeses

Tome des Bauges

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Desserts

Chocolate and hazelnut cheesecake

Appetizers

Zucchini fritters

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Minced beef or pork hash.

Main meals

Inarizushi

Fried tofu stuffed with sweet and vinegared rice.

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Desserts

Sticky toffee pudding

United Kingdom.
Sponge cake made with brown sugar and finely chopped dates, topped with caramel (brown sugar).
Served with custard, vanilla ice cream or single cream.

Desserts

Grape meringue tart

Pork

Pork chop with caramelized apples

Pork

Pork crépinettes with apple

Crépinettes : minced pork wrapped in caul fat.

Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Main meals

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Poultry

Duck breast with morello cherry

Main meals

Cottage cheese pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Poultry

Pigeon salmis

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

Appetizers

Anchovy butter canapé

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Main meals

Pigeon pastilla with white truffle

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.

Shellfish and Seafood

Scallops a la plancha with Espelette pepper

Eggs

Mushroom omelette

Salads

Crudite salad

Do not serve fine wine.

Shellfish and Seafood

Clams with spinach

Veal

Veal with morels