All dishes:

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Salads

Sautéed scallop salad with black truffle vinaigrette

Desserts

Mango yule log

Desserts

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

Main meals

Beef rendang

Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Cooked meats

Pheasant pâté

Served cold or at room temperature.

Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Vanilla crema catalana

Desserts

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

Sea fish

Sautéed tuna with onion and tomato

Desserts

Exotic fruit salad

Sea fish

Red mullet with eggplant caviar

Desserts

Apple tart

Game birds

Roast young partridge

Young Partridge : under 8 months old.

Desserts

Chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Appetizers

Duck foie gras toast

Sheep and Goats

Lamb with potatoes and pearl onions

Cheeses

Aged sheep cheese

Appetizers

Warm rillettes on canapé

Appetizers

Stuffed piquillo peppers with meat

Sea fish

Pickled sardines

Sheep and Goats

Salt-crusted lamb with broad beans

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.