All dishes:

Sea fish

Steamed sea bass with black truffle

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

Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Shellfish and Seafood

Bay scallops with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Poultry

Roast duck breast with honey and spices

Desserts

Rhubarb pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Red currant tart

Beef

Beef tournedos with bone marrow

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Desserts

French toast and caramel ice cream

Desserts

Chocolate and walnut dessert

Cooked meats

Jambon noir de Bigorre

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.

Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Weisslacker

Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Ice cream and sorbets

Exotic fruit sorbet

Sheep and Goats

Lamb with spicy fennel shoots

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with porcini mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.