All dishes:

Shellfish and Seafood

Scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sheep and Goats

Lamb confit

Desserts

Chocolate mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.

Salads

Duck foie gras salad with morels and black truffle

Beef

Oxtail with lentils

Desserts

Apricot and caramelized apple tart

Poultry

Duck confit with lentils

Desserts

Strawberry salad

Cheeses

Warm Crottin de Chavignol toast

Desserts

Walnut and apple tart with meringue

Freshwater fish

Pike quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Warm starters

Pear and Fourme d’Ambert cheese tart

Beef

Grilled beef with herbs

Cold starters

Goose foie gras mille-feuille

Poultry

Pigeon à la rouennaise

Others

Green curry

Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Salads

Grilled chicken salad

Sauces

Lobster butter

Lobster butter : lobster meat with butter.

Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Salads

Crab salad

Cheeses

Trivium goat Cheddar

United States. Wisconsin.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months.

Desserts

Chocolate soufflé

Served hot.