All dishes:

Sea fish

Grilled sea bass with fennel and beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Guinea fowl with cabbage

Poultry

Squab salmis

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

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Pork

Roasted knuckle of pork

Sea fish

Grilled sea bass with carrots

Shellfish and Seafood

Bay scallop gratin

Game animals

Hare à la royale with celery root mash

Poultry

Roast chicken

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Cheeses

Fresh goat cheese with garlic and herbs

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Cheeses

Nancy’s Hudson valley camembert

United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.

Sea fish

Raw salmon with dill

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Beef

Steak-frites

Sea fish

Smoked salmon in parchment

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Poultry

Young guinea fowl with chanterelle

Poultry

Chicken with chanterelles

Desserts

Caramelized mango tart

Game birds

Roasted woodcock with wild mushrooms