All dishes:

Warm starters

Fresh duck foie gras escalope on gingerbread

Pork

Pineapple pork roast

Cheeses

Gnocchi gratin with gorgonzola dolce

Sea fish

Sea bass tartare with seaweed

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Freshwater fish

Pike fillets with beurre blanc sauce

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

Cheeses

Zamorano artesano

Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.

Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

Beef

Grilled beef with mushrooms

Sheep and Goats

Braised lamb chops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Salt-crusted sea bass with beurre blanc sauce

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

Mushrooms, Vegetables, Pasta and Rice

Bay scallop risotto

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

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

Poultry

Roasted duck with prunes

Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

Veal

Amourettes with morel mushrooms and potatoes

Amourettes : fritters of animals testicules.

Sea fish

Brill in parchment

Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Sea fish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Appetizers

Goat cheese toast with honey and thyme

Main meals

Tuna sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).