All dishes:

Desserts

Warm molten chocolate cake

Desserts

Roasted apricots

Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Poultry

Squab with duck foie gras in puff pastry

Game birds

Roasted pheasant with eggplant

Cooked meats

Pheasant pâté

Served cold or at room temperature.

Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Desserts

Apple pie

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with porcini mushrooms

Pork

Pork roast with apricot

Sea fish

Grilled sea bass

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Offal and tripe

Veal kidney with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Cheeses

Dancing fern

United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.

Cooked meats

Goose paté with goose foie gras

Served cold or at room temperature.

Desserts

Praline Napoléon cake

Russia.
Variety of praline mille-feuille.

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Desserts

Chocolate and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Desserts

Savarin with raspberry

Savarin : kind of rum baba without raisins.

Ice cream and sorbets

Gingerbread ice cream

Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

Beef

Grilled beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Game animals

Spit-roasted wild boar